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Co-op Café Daily Hot Bar Menu

Our Hot Bar offerings change daily, with each menu crafted by one of our entrée chefs.

Honest Weight Hot Bar featuring chicken thighs

All our food is made fresh from scratch using only natural ingredients, following our strict buying policies, which you can read about in our Food & Product Manual. We always offer vegetarian, vegan, and gluten-free alternatives. Our chefs use organic ingredients whenever feasible, and we partner with local farms to provide us with local and in season fruits and vegetables.

You’ll notice that the menus often honor the cuisine of a different country or people. Not sure what something is? Just ask! Ingredients are listed at the Hot Bar so you know exactly what you’re eating.

Please note that sometimes last-minute changes are made based on ingredient availability, and they don't always make it onto our website. Please call ahead to be sure if you are planning to come in for a specific meal! You can reach us at 518-482-2667, ext. 254

 

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Sunday, February 3rd

Brunch, served until 3pm: Bacon Cheddar Scramble (GF), Southwest Tofu Scramble(V/GF), Broccoli Cheddar Strata (VEG), Classic Home Fries (V/GF), Cinnamon Fried Apples (V/GF), Roasted Veg with Fresh Spinach (V/GF)

Dinner, after 3pm: Chef’s Choice

Monday, February 4th
Vegetable Biryani, Chana Masala, Dal, Curried Cabbage and Beans, Bombay Potatoes, Steamed Rice (all Vegan)

Tuesday, February 5th

Tomato Spiced Braised Chicken (GF), Seitan Chorizo Bake (V), Beef Enchilada Casserole (GF), Cumin Garlic Stewed Pinto Beans (V/GF), Cilantro Lime Yellow Rice (V/GF), Roasted Southwestern Veg (GF).

Wednesday, February 6th

Chicken Pot Pie (GF), Seitan Stroganoff (V), Classic Mac and Cheese, Vegan Mac and Cheese, Green Bean Almondine, Mashed Potatoes (V/GF), Apple Crisp

Thursday, February 7th

Broccoli Alfredo (GF), Vegan Lasagna (V), Rigatoni Bolognese, Parmesan Tomatoes (VEG), Balsamic Eggplant (V/GF), Stewed Chicken Cacciatore, Charred Broccoli Rabe (V/GF)

Friday, February 8th

Stir Fried Ginger Veg. (V/GF), Sweet and Sour Pork (GF), Sesame Chicken Thighs (GF), Mock Beef and Broccoli (V), Ginger Scallion Rice (V/GF), Citrus Peanut Noodles (V)

Saturday, February 9th

Buffalo Mac and Cheese, Vegan Buffalo Mac and Cheese (V), Philly Stuffed Pepper Casserole, Oven Fried Chicken Drums, Seitan "Beef" Stew (V), Herb and Garlic Mashed (GF), Southern Greens and Beans (V/GF), Glazed Carrots, Apple Crisp

Sunday, February 10  

Chickpea Cauliflower Curry (GF/V), Split Pea & Tomato Curry (GF/V), Mushroom Saag, (GF/Veg), Aloo Masala (GF/V), Sambar Stew with Ghee (GF/V), Lentils with Peanuts (GF/V), Basmati Rice

Tuesday, February 12

 Mango Pepper Pork (GF), Tilapia with Citrus and Fennel (GF), Orange Seitan, Onions & Tomatillo (V), Roasted Corn, Chipotle, Lime, Cilantro Lime Slaw, Steamed Rice, Stewed Black Beans 

Wednesday, February 13

Chicken and Biscuits (GF), Root Vegetable and Biscuits (V/GF), Classic Mac and Cheese, Vegan Mac and Cheese, Herb Roasted Potatoes, Dill Lemon Chicken Drums, Roasted Root Vegetables, Collard Greens

Thursday, February 14 

Chicken Risotto, Polenta, Tomato Mushroom Ragu, Italian Sausage/Pepper & Onions, Seitan Cacciatore, Pesto White Beans and Kale, Roasted Mushrooms, Onions, Spinach; Roasted Eggplant, Tomatoes, Cheese; Hot Dessert

Friday, February 15

Nonya Chicken Curry (GF), Pork Rendang (GF), Fruit & Vegatable Slaw (V,GF), Herb Coconut Rice (V,GF), Gulai Potatoes and Mushrooms (V,GF), Udon Noodles, Tofu & Mango (V) 

Saturday, February 16

BBQ Drums (GF), Classic Goulash, Vegetarian Shepherds Pie (V,GF), Southern Collards (V,GF), Glazed Carrots, Classic Mashed Potatoes (V,GF), Roasted Root Veg

Sunday, February 17

Brunch, served until 3pm: Bacon Cheddar Scramble (GF), Southwest Tofu Scramble(V/GF), Broccoli Cheddar Strata (VEG), Classic Home Fries (V/GF), Cinnamon Fried Apples (V/GF), Roasted Veg with Fresh Spinach (V/GF)

Dinner, after 3pm: Chef’s Choice

Monday, February 18th
Vegetable Biryani, Chana Masala, Dal, Curried Cabbage and Beans, Bombay Potatoes, Steamed Rice (all Vegan)

Tuesday, February 19th

Tomato Spiced Braised Chicken (GF), Seitan Chorizo Bake (V), Beef Enchilada Casserole (GF), Cumin Garlic Stewed Pinto Beans (V/GF), Cilantro Lime Yellow Rice (V/GF), Roasted Southwestern Veg (GF).

Wednesday, February 20th

Chicken Pot Pie (GF), Seitan Stroganoff (V), Classic Mac and Cheese, Vegan Mac and Cheese, Green Bean Almondine, Mashed Potatoes (V/GF), Apple Crisp

Thursday, February 21st

Broccoli Alfredo (GF), Vegan Lasagna (V), Rigatoni Bolognese, Parmesan Tomatoes (VEG), Balsamic Eggplant (V/GF), Stewed Chicken Cacciatore, Charred Broccoli Rabe (V/GF)

Friday, February 22nd

Stir Fried Ginger Veg. (V/GF), Sweet and Sour Pork (GF), Sesame Chicken Thighs (GF), Mock Beef and Broccoli (V), Ginger Scallion Rice (V/GF), Citrus Peanut Noodles (V)

Saturday, February 23rd

Buffalo Mac and Cheese, Vegan Buffalo Mac and Cheese (V), Philly Stuffed Pepper Casserole, Oven Fried Chicken Drums, Seitan "Beef" Stew (V), Herb and Garlic Mashed (GF), Southern Greens and Beans (V/GF), Glazed Carrots, Apple Crisp

Sunday, February 24th  

Broccoli Cheddar Scramble (VEG), Mediterranean Tofu Scramble, Ham and Swiss Strata, Classic Home Fries (V/GF), Cinnamon Fried Apples (V/GF), Brussels and Butternut

Tuesday, February 26th

 Mango Pepper Pork (GF), Tilapia with Citrus and Fennel (GF), Orange Seitan, Onions & Tomatillo (V), Roasted Corn, Chipotle, Lime, Cilantro Lime Slaw, Steamed Rice, Stewed Black Beans 

Wednesday, February 27th

Chicken and Biscuits (GF), Root Vegetable and Biscuits (V/GF), Classic Mac and Cheese, Vegan Mac and Cheese, Herb Roasted Potatoes, Dill Lemon Chicken Drums, Roasted Root Vegetables, Collard Greens

Thursday, February 28th

Chicken Risotto, Polenta, Tomato Mushroom Ragu, Italian Sausage/Pepper & Onions, Seitan Cacciatore, Pesto White Beans and Kale, Roasted Mushrooms, Onions, Spinach; Roasted Eggplant, Tomatoes, Cheese; Hot Dessert