Chapter 311: Lunch on the Island
“Isn’t it a bit expensive? I mean, with Lord Haynes and Arina here, is it really okay for me to step in dressed like this…?”
“It might be pricey, but I’ll cover the three of us, so eat whatever you like,” Orlando said, glancing around nervously.
If I eat, it’ll be hard to refuse during the interview…!
The building facing the square, a result of the hard work of architects, stone masons, and carpenters, may not look different in color from the other houses, but it has a certain grandeur. The inn is no exception, with sculptures and glass windows catching the eye.
Once inside, a bright hall with large windows floods with sunlight. I don’t know if it was Soleil’s choice or Auro’s, but the furnishings inside are quite elegant. Some areas are still under construction, but there’s no need to mention that.
The large trading company in Naruadeid decorates its halls and reception rooms to compete for power and entice customers. While not flashy, it certainly doesn’t fall short in comparison.
We were shown to our seats. There were only three other groups of customers besides us, but that’s reasonable given the limited number of visitors allowed on the island. There’s still construction going on here and there, making it feel like a trial run.
Those three groups were finishing their meals and enjoying their drinks.
“The main dishes are either steamed Guinea Fowl or shell-on shrimp pasta. Which would you prefer? The children’s portions are half the size. If you’d like, we can also serve the Guinea Fowl as a clay roast, but that would be a whole bird,” the waiter asked after first inquiring about our choice of drinks.
“Doesn’t the clay roast take a while?” I said, my stomach growling impatiently.
“It’s already in the oven, so it can be served alongside the pasta,” he replied.
“How about we go with the shrimp pasta for each of us and the clay roast for everyone?” I asked the others.
“Uh, sure,” Orlando stammered.
“Sounds good,” said the old man.
“I’m looking forward to it!” Arina chimed in, looking relaxed.
“The Guinea Fowl is a high-priced delicacy, coming in small quantities from the continent where Dragons fly, via Es…” After the waiter left, I noticed Orlando clasping his hands in front of his chest, trembling slightly.
“Is that so?”
“They’ve been raising them in parts of the Cavil Peninsula recently. Even so, it’s still far more expensive than chicken,” Arina added, her background as a merchant’s daughter shining through. She might have just overheard her parents discussing it.
“There was a time when you couldn’t even get it for money; now it’s just expensive!” Orlando said, his voice low but filled with conviction.
“Visiting this island is already a challenge. Sometimes, it’s nice to indulge—I’ll cover the cost for you too, Lord Haynes,” the old man said.
“Are you sure, Lord Haynes?”
“It’s a once-in-a-lifetime opportunity.”
“I invited you, so I’ll pay. Just let me keep your feelings,” I said, noticing Orlando’s worried expression. He didn’t seem to have much money to spare.
He mentioned it being a once-in-a-lifetime experience, but I planned for him to live here from now on.
Before long, the drinks and appetizers arrived. I had requested the style of serving where the main dishes come while we’re still enjoying our drinks. The aperitif serves a simple purpose of sterilization; food poisoning is a serious concern in this world.
Grilled artichokes drizzled with olive oil and seasoned with salt and pepper, a quiche made from thick-leaved spinach, cheese, and ham—all served as cold appetizers on the plate.
It was… pretty ordinary.
“Full of eggs!” Arina said, smiling as she took a bite of the quiche.
“The olive oil is exquisite, and the cheese is aged… Wait, the dishes are…” Oh, right. Since the temperature is high here, they tend to have a lot of fresh cheese made to be eaten right away, and aged cheese is rare.
“The wine is wonderful,” the old man said, sniffing the glass before taking a sip.
A simple bean soup seasoned with fennel leaves. Freshly baked small round bread. It might seem ordinary to me, but it counts as high-quality cuisine.
Orlando was eating carefully, trying not to let his spoon or fork touch the plate. He looked utterly despondent at the slightest clink…
Is he okay? Can he taste it? He shouldn’t worry about breaking a plate; I just want him to enjoy the food. Maybe I should have just gone with a food stall.
Then the shrimp pasta arrived, followed closely by a cart carrying a lump of clay.
The waiter knocked on the cart, breaking the clay apart and removing it. As he opened the oil paper inside, an incredible aroma wafted through the air.
Two thighs and two halves of breast meat were quickly divided.
“Would you prefer thighs or breasts?” the waiter asked, plating the portions for us. Roasted pearl onions, carrots, and potatoes accompanied the dish.
The potatoes were ones I had brought in. They were a variety closer to the ones from Japan than the ones I had previously sold. Since those using this inn are either of high status or reasonably wealthy, I was subtly mixing in the vegetables I wanted to sell.
Soon enough, they should start using March Beans, eggplants, and tomatoes harvested from the island’s fields. Once the ingredients are ready, I plan to show them what kind of dishes can be made.
“Delicious!”
“Really tasty!”
“As expected, it’s amazing!”
I’m relieved. Orlando can taste it properly!
The Guinea Fowl is a bit like pheasant, isn’t it? I wonder if it becomes incredibly delicious when roasted whole.