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Razor clams (Bulhão Pato), Xarém with conch shell, Chicken (Cerejado) in the style of the Algarve Barrocal, Bulhão Pato clams, Açorda of cockles, roe and shrimp from the coast, Octopus Lagareiro style, Crepe with banana flambé, port wine and vanilla ice cream,
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