Ever tried eating broiled pigeon? Let's explore with Mike @Mike's Bistro, introducing his Bird Menu!

Look who look who we got here. Mike from Mike's Bis show. He's going to explain me some delicious unique dishes. First of all, Mike, what's this? This is This is a very fun course. This is a a pigeon. A pigeon. A pigeon? Yeah. Really? A toba? Yes. That's so nice. Yes. This is cooked in two ways. We don't spare you anything. You see, we show you the bird because if you're going to eat pigeons, we want you to know you're eating pigeon. Not something This is the bar pocket pigeon. You see on bar pocket, guys? Pennsylvania Amish pigeon. This is Okay. Sounds a little bit dressed just like you. Just doesn't have a mustache, just a beard. Okay, let's go to next. All right. And then this is our our farm fresh duck. It's never frozen. And we presented it to you earlier. Now we took it off the bone and it has a little bit of a cider glaze with some cabbage. Can we show you the whole thing? We don't want to screw in. We want you to see that you have the whole bird. And then, of course, you know, this is your your first time trying it. So, you said you wanted to try the chicken. So this whole chorus here is all about birds. And this is our famous ducki. The original. The one that quite frankly I'm bored of but the world is not. So this is How long you doing this? 21 years. The same. A 21-year-old dish. Really? Wow. Amazing. All right. One second. What's What's over here? What's this? This is the breast that's cooked very quickly. And then we have a rudabagga puree with some beets and some carrots. And there's a blood orange sauce underneath it. Okay, we got to try it out. And this is chicken with all things related to chicken. Onion, celery, carrots, you know, parsnip puree. Even the chicken, the sauce is thickened with a little bit of a carrot puree. When I think of chicken soup, these are the flavors I think of. Parsley, herbs. Enjoying good health. All right, Mike. Thank you so much. Never went inside of a bag. You never got to came straight from that. Came here. Really did something. It's been hanging now for about 5 days. And we roasted it to 18 minutes. We're going to take it off. We're going to slice it. We'll show you even the bind. What's this over here? Short ribs. Short ribs. Short ribs with a barbecue sauce on the top. And this one is this is our dry a boneless riby steak. 18 oz. There is our meatball and fried eggplant. And have a mushroom and penta. It's good. And there's a real pork sandwich. Okay.