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