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