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