For starters:
Ameijoas à bulhão pato. It is Clams with a sauce made with olive and garlic, with some lemon to spray over. Toast and butter is recommended to dip in the sauce. Alongside it, a cold glass of Antónia Adelaide Ferreira Branco (my great great great grand mother)

https://www.teleculinaria.pt/featured/ameijoas-a-bulhao-pato/

Source
For main dish, Francesinha, a typical dish from my town made of toast, steak, sausage, chourizo, smoked ham (and a few other "meats"), covered in melted cheese, egg, and a special sauce made with beer, hard liquor, and spices. It is some sort of heart attack on a plate. To drink with it, a local beer, Super Bock.

https://portoalities.com/en/best-francesinha-in-porto/

www.superbock.pt

And for dessert, pudim abade de priscos, a pudin made of sugar, lemon, cinnamon, caramel and a bit of port wine.

Source http://www.docesregionais.com

Last but not least, a glass of Port wine, Alves de Sousa, vintage 2011.

http://www.alvesdesousa.com/