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