For additional nutrition information, visit our BalanceMindBodySoul site.
| Monday: | 7:30am-7:00pm | |
| Tuesday: | 7:30am-7:30pm | |
| Wednesday: | 7:30am-7:00pm | |
| Thursday: | 7:30am-7:00pm | |
| Friday: | 7:30am-6:30pm | |
| Saturday: | 11:00am-6:30pm | |
| Sunday: | 11:00am-6:30pm |
| MONDAY 8:00am-6:30pm (closed 10:00-11:30am, 1:30-4:30pm) TUESDAY 8:00am-6:30pm (closed 10:00-11:30am, 1:30-4:30pm) WEDNESDAY 8:00am-6:30pm (closed 10:00-11:30am, 1:30-4:30pm) THURSDAY 8:00am-6:30pm (closed 10:00-11:30am, 1:30-4:30pm) FRIDAY 8:00am-9:30pm (closed 10:00-11:30am, 1:30-4:30pm, 7:00-8:00pm) SATURDAY 8:00am-6:30pm (closed 10:00-11:30am, 1:30-4:30pm) SUNDAY Noon-5:00pm (closed 2:30-4:00pm) |
Boomers is located in the Atrium of the Campus Center while the Smart Market Cafe is located in the Science Center lobby they both offer Smart Market wraps, salads, sandwiches, sweet treats, and other items for the customer on the run.
99 Main Street
Franklin MA 02038
• Phone •
General Manager: 508-541-1564
Catering Manager: 508-541-1916
• Email •
Ray Kluglein, General Manager
Valentine's Day fondue bar in the Dining Center was chocolate galore, some fun dippings were happening.
Salsa in South Beach was a party to remember. Twister games, chicken limbo and mud eating contests were just some of the fun. Our next theme party will be on April 22, Picnic in the Park.
Week of Monday April 14, 2008
| Meal(s) to Display: | Breakfast | Lunch | Dinner | Late Night |
Jump to: Monday Tuesday Wednesday Thursday Friday Saturday Sunday
M
O
N
D
A
Y
| • BREAKFAST • | ||
| • Breakfast: |
Oatmeal    |
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Hard Cooked Eggs |
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Scrambled Eggs  |
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French Toast |
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Scrambled Egg & Cheese Biscuit |
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Hearty Fried Potatoes |
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Frizzled Ham |
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| • LUNCH • | ||
| • Soup: |
Beef Vegetable Soup |
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Asian Vegetable Soup |
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| • Entree: |
Turkey Cutlet with Bruschetta Topping |
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BBQ Pork Sandwich |
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Black Bean Chalupas |
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Broccoli, Carrots & Peas |
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| • Specials: |
Linguine with Light Clam Sauce |
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Quattro Formaggio Pizza |
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Alfredo Sauce |
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| • DINNER • | ||
| • Entree: | ||
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Turkey Cutlet with Bruschetta Topping |
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Veggie Cacciatore |
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Mashed Potatoes |
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Fresh Broccoli Florets |
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| • Specials: |
Linguine with Light Clam Sauce |
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T
U
E
S
D
A
Y
| • BREAKFAST • | ||
| • Breakfast: |
Cream of Wheat |
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Scrambled Eggs |
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Buttermilk Pancakes |
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Crisp Bacon |
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Scrambled Egg & Cheese Biscuit |
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| • LUNCH • | ||
| • Soup: | ||
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French Onion Soup |
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| • Entree: |
Chicken Machaca Hard Tacos |
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Beef Hard Tacos |
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Spinach Quiche |
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Refried Beans |
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Spanish Rice |
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Aztec Corn |
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| • Specials: |
Grilled Chicken Sandwich on Bun |
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Beef, Macaroni & Tomatoes |
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Fra Diavolo Sauce |
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| • DINNER • | ||
| • Entree: |
Yankee Pot Roast |
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Cheese Ravioli with Marinara |
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Vegetable & Rice Chimichanga |
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Oven Roast Garlic Red Potatoes |
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Garlic Bread |
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Peas |
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W
E
D
N
E
S
D
A
Y
| • BREAKFAST • | ||
| • Breakfast: | ||
|
Scrambled Eggs |
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Hard Cooked Eggs |
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Apple Pancakes |
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Hash Browned Diced Potatoes |
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Sausage Patties |
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| • LUNCH • | ||
| • Soup: |
Cream of Potato Soup |
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| • Entree: | ||
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Eggplant Parmesan |
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Spaghetti & Marinara Sauce |
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Savory Green Beans |
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Garlic Bread |
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| • Specials: | ||
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Bolognese Sauce |
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| • DINNER • | ||
| • Entree: |
Turkey London Broil |
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Ham, Spinach & Mushroom Gratin |
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Jack Cheese Quesadilla |
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Country Mashed Potatoes |
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Rainbow Vegetable Medley |
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T
H
U
R
S
D
A
Y
| • BREAKFAST • | ||
| • Breakfast: |
Oatmeal |
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Scrambled Eggs |
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Hard Cooked Eggs |
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Breakfast Burritos |
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Hearty Fried Potatoes |
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Sausage Links |
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| • LUNCH • | ||
| • Soup: |
Three Grain & Roasted Vegetables Soup |
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Old-Fashioned Chicken Noodle Soup |
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| • Entree: | ||
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Sloppy Joe Sandwich |
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Eggplant Roll-A-Tini |
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Napa Valley Garden Vegetables |
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| • Specials: |
Grilled Chicken Sandwich on Bun |
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Provencal Sauce |
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| • DINNER • | ||
| • Entree: |
Honey Mustard Chicken |
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Beef Ragout Burgundy with Noodles |
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Greek Spinach Turnovers |
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Rice Pilaf |
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Carrots with Dill Butter |
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F
R
I
D
A
Y
| • BREAKFAST • | ||
| • Breakfast: |
Cream of Wheat (Farina) |
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Hard Cooked Eggs |
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Scrambled Eggs |
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Scrambled Eggs with Bacon |
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Buttermilk Pancakes |
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Lyonnaise Potatoes |
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Frizzled Ham |
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| • LUNCH • | ||
| • Soup: |
New England Clam Chowder |
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| • Entree: | ||
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Baked Cod with Herb Crust |
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Vegetarian Moussaka |
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Mashed Potatoes |
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Green Beans |
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Spicy Rice |
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| • Specials: |
Pasta Alfredo (Reduced Fat) |
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Pesto Cream Sauce |
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| • DINNER • | ||
| • Entree: |
Roast Beef |
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Szechuan Vegetables with Jasmine Rice |
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Rissole Potatoes |
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Corn |
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S
A
T
U
R
D
A
Y
| • LUNCH • | ||
| • Breakfast: |
Scrambled Eggs |
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Hard Cooked Eggs |
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Sausage Links |
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Apple Pancakes |
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| • Soup: | ||
| • Entree: |
Baked Ziti with Four Cheeses |
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Fresh Zucchini & Tomatoes |
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| • DINNER • | ||
|
Teriyaki Chicken Wings |
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Green Beans & Carrots |
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Rice Pilaf |
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Vegetable Lo Mein |
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S
U
N
D
A
Y
| • LUNCH • | ||
| • Breakfast: |
Scrambled Eggs |
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Hard Cooked Eggs |
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Home Fried Potatoes |
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Sausage Patties |
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| • Soup: |
Cream of Mushroom Soup |
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| • Bread: | ||
| • Entree: | ||
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Country Fried Turkey Cutlet with Gravy |
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Curried Rice, Bean & Vegetable Pilaf |
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| • Dessert: |
Lemon Meringue Pie |
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| • DINNER • | ||
| • Entree: |
Lemon Baked Chicken Breast |
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Southwest London Broil |
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Orzo with Tomato, Feta & Mozzarella |
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Herbed Spiced Roasted Potatoes |
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Roasted Onion & Carrots |
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