People in Provincetown have whole condominiums smaller than these salads. It does have some remarkable cured black olives, and very nice sun-dried red and orange tomatoes, and an artichoke topping. And the stuffing is the West Indian part, with quasi-jerk seasoning livening up the usual bready stuff. If you like hot pepper and baked lobsters, this one's for you. If you prefer boiled lobsters, as I do, you will notice that the claws can dry out with this treatment.
Pepper is a good hedge, and so is the sauce of caramelized onions.
It really doesn't taste like chicken. I'm pretty sure it won't taste like chicken. It may be as close to roast dinosaur as we'll get this side of Jurassic Park. It's grassy and flinty, but with none of the weird grapiness a Sancerre sometimes gets. A perfect wine for ostrich, although Parisians are more apt to drink it with seafood.