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