Skip to main content

Thon Hotel Bergen Airport - Konferansemenyer

Page 1

Kjøkkensjefens anbefaling

Oksehale suppe

Urtebakt lange pü søtpotetpure tilsmakt vanilje servert med beurre blanc

Bakte epler med karamell saus

Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: and more. Sign up and create your flipbook.
Thon Hotel Bergen Airport - Konferansemenyer by Thon Gruppen - Issuu