My husband has ordered seared pigeon breast with orange dressing and pickled vegetables, which he thinks are "too vinegary".
The way the models' heads looked, small and bobbing above these enormous inflated pigeon breasts, it was almost the reverse effect of seeing a pumped-up bodybuilder in a pair of tiny briefs.
Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan.
The Madeira sauce with the pigeon breast was an exemplary reduction, as was the deceptively simple jus with the lamb fillet.
A hand that was still partially constructed from the metal of an oil drum, ripped at the soft throat and deftly removed a piece of muscle the size of a small pigeon breast.
Fresh local seafood, oven-roasted marinated wild sea bass or pan-seared pigeon breast and pancetta salad make this a stop worth holding on for.
The second course was a warm salad of pigeon breast and porcini mushrooms over field greens lubricated by a pancetta-laced dressing.
Try the seared medium-rare pigeon breast with soft parmesan polenta, cured pork-cheek pancetta and confit pigeon legs.
The birds of prey, trained for hunting ducks and small game, are used to frighten, not kill, with flung pigeon breasts - bought from a Queens poultry supplier - acting as a lure.