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