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