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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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July

 

Monday, July 29

Vegetable Étouffée, Jambalaya (GF,V), Gumbo, Red Beans & Rice (GF,V), Blackened Green Beans (GF,V), Cajun Summer Veggies (GF,V), Maque Choux (GF)

Tuesday, July 30

Chicken Tikka Masala (GF), Tilapia Molie (GF), Kofta Curry Casserole (GF), Dal & Mushroom Curry (GF,V), Aloo Gobi (GF,V), Basmati Rice (GF,V)

Wednesday, July 31

Hearty Beef Stew (GF), Lemon-Herb Tilapia (GF), Tempeh Scallopini with Mushroom Sauce (V), Maple-Glazed Carrots (GF,V), Garlic Green Beans (GF,V), White Beans & Kale (GF,V), Brown Rice (GF,V)

August

Thursday, August 1

Tamarind Chicken, Szechuan Eggplant with Pork (GF), Kung Pao Tofu (GF,V), Veggie “Fried” Rice (V), Sesame-Ginger Broccoli & Mushrooms (GF,V), Charred Baby Bok Choy (GF,V), Honey-Tamari Glazed Carrots (GF)

Friday, August 2

Pork Chops with Mushrooms, Pimiento & Ham (GF), Pollo al Ajillo (Chicken in Garlic Sauce) (GF), Baked Fish with Romesco (GF), Spinach & Chickpea Stew (V), Rice with Peas (GF,V), Patatas a la Brava (Piquant Potatoes) (GF,V), Sautéed Peppers & Mushrooms (GF)

Saturday, August 3

Chicken Florentine, Pasta Olio (V), Italian Vegetable Medley (GF,V), Rosemary Mashed Potatoes (GF), Roasted Green Beans & Corn (GF,V), Mushrooms & Spinach (GF,V), Italian Rice (GF,V)

Sunday, August 4

Chef’s Choice 

Monday, August 5

Seitan Fajitas (V), Lentil Barbacoa (GF,V), Enchilada Bake (GF), Black Beans (GF,V), Spanish Rice (GF,V), Deconstructed Elote (GF), Fajita Veggies (GF,V)

Tuesday, August 6

Tandoori Chicken (GF), Pork Vindaloo (GF), Paneer Tikka Masala (GF,V), Indian Rice (GF,V), Chana Masala (GF,V), Sautéed Okra (GF,V), Sweet Corn Curry (GF)

Wednesday, August 7

Carolina-Style Pulled Pork (GF), Carolina BBQ Tilapia (GF), Barbecue Tempeh with Carolina Gold Sauce (GF,V), Sweet ‘N’ Smokey Carrots (GF,V), Kickin’ Green Beans (GF,V), Brown Rice (GF,V), Pinto Bean Stew with Peppers & Onions (GF,V)

Thursday, August 8

Lemongrass Chicken with Rice Noodles (GF), Herbed Rice with Sausage & Peanuts (GF), Shanghai Tofu (V), Mixed Mushroom Salad (GF,V), Sesame-Ginger Green Beans & Mushrooms (GF,V), Charred Baby Bok Choy (GF,V), Honey-Tamari Glazed Carrots (GF)

Friday, August 9

Cincinnati Chili, Chicken a la King, Hoppin’ John (GF,V), Creamed Spinach (GF), Cheesy Corn Soufflé (GF), Peas & Carrots (GF,V), Tarragon Roasted Potatoes (GF,V)

Saturday, August 10

Bowties in Meat Ragu, Seitan Marinara (V), Roasted Potatoes (GF,V), Rice with Asparagus & Peas (GF,V), Beans & Greens (GF), Rosemary Roasted Broccoli (GF,V), Eggplant Caponata (GF, V)

Sunday, August 11

Chef’s Choice

Monday, August 12

Vegetable Étouffée, Jambalaya (GF,V), Gumbo, Red Beans & Rice (GF,V), Blackened Green Beans (GF,V), Cajun Summer Veggies (GF,V), Maque Choux (GF)

Tuesday, August 13

Chicken Tikka Masala (GF), Tilapia Molie (GF), Kofta Curry Casserole (GF), Dal & Mushroom Curry (GF,V), Aloo Gobi (GF,V), Basmati Rice (GF,V)

Wednesday, August 14

Hearty Beef Stew (GF), Lemon-Herb Tilapia (GF), Tempeh Scallopini with Mushroom Sauce (V), Maple-Glazed Carrots (GF,V), Garlic Green Beans (GF,V), White Beans & Kale (GF,V), Brown Rice (GF,V)

Thursday, August 15

Tamarind Chicken, Szechuan Eggplant with Pork (GF), Kung Pao Tofu (GF,V), Veggie “Fried” Rice (V), Sesame-Ginger Broccoli & Mushrooms (GF,V), Charred Baby Bok Choy (GF,V), Honey-Tamari Glazed Carrots (GF)

Friday, August 16

Pork Chops with Mushrooms, Pimiento & Ham (GF), Pollo al Ajillo (Chicken in Garlic Sauce) (GF), Baked Fish with Romesco (GF), Spinach & Chickpea Stew (V), Rice with Peas (GF,V), Patatas a la Brava (Piquant Potatoes) (GF,V), Sautéed Peppers & Mushrooms (GF)

Saturday, August 17

Chicken Florentine, Pasta Olio (V), Italian Vegetable Medley (GF,V), Rosemary Mashed Potatoes (GF), Roasted Green Beans & Corn (GF,V), Mushrooms & Spinach (GF,V), Italian Rice (GF,V)

Sunday, August 18

Chef’s Choice 

Monday, August 19

Seitan Fajitas (V), Lentil Barbacoa (GF,V), Enchilada Bake (GF), Black Beans (GF,V), Spanish Rice (GF,V), Deconstructed Elote (GF), Fajita Veggies (GF,V)

Tuesday, August 20

Tandoori Chicken (GF), Pork Vindaloo (GF), Paneer Tikka Masala (GF,V), Indian Rice (GF,V), Chana Masala (GF,V), Sautéed Okra (GF,V), Sweet Corn Curry (GF)

Wednesday, August 21

Carolina-Style Pulled Pork (GF), Carolina BBQ Tilapia (GF), Barbecue Tempeh with Carolina Gold Sauce (GF,V), Sweet ‘N’ Smokey Carrots (GF,V), Kickin’ Green Beans (GF,V), Brown Rice (GF,V), Pinto Bean Stew with Peppers & Onions (GF,V)

Thursday, August 22

Lemongrass Chicken with Rice Noodles (GF), Herbed Rice with Sausage & Peanuts (GF), Shanghai Tofu (V), Mixed Mushroom Salad (GF,V), Sesame-Ginger Green Beans & Mushrooms (GF,V), Charred Baby Bok Choy (GF,V), Honey-Tamari Glazed Carrots (GF)

Friday, August 23

Cincinnati Chili, Chicken a la King, Hoppin’ John (GF,V), Creamed Spinach (GF), Cheesy Corn Soufflé (GF), Peas & Carrots (GF,V), Tarragon Roasted Potatoes (GF,V)

Saturday, August 24

Bowties in Meat Ragu, Seitan Marinara (V), Roasted Potatoes (GF,V), Rice with Asparagus & Peas (GF,V), Beans & Greens (GF), Rosemary Roasted Broccoli (GF,V), Eggplant Caponata (GF, V)

Sunday, August 25 

Chef’s Choice 

Monday, August 26 

Vegetable Étouffée, Jambalaya (GF,V), Gumbo, Red Beans & Rice (GF,V), Blackened Green Beans (GF,V), Cajun Summer Veggies (GF,V), Maque Choux (GF)

Tuesday, August 27

Chicken Tikka Masala (GF), Tilapia Molie (GF), Kofta Curry Casserole (GF), Dal & Mushroom Curry (GF,V), Aloo Gobi (GF,V), Basmati Rice (GF,V)

Wednesday, August 28

Hearty Beef Stew (GF), Lemon-Herb Tilapia (GF), Tempeh Scallopini with Mushroom Sauce (V), Maple-Glazed Carrots (GF,V), Garlic Green Beans (GF,V), White Beans & Kale (GF,V), Brown Rice (GF,V)

Thursday, August 29

Tamarind Chicken, Szechuan Eggplant with Pork (GF), Kung Pao Tofu (GF,V), Veggie “Fried” Rice (V), Sesame-Ginger Broccoli & Mushrooms (GF,V), Charred Baby Bok Choy (GF,V), Honey-Tamari Glazed Carrots (GF)

Friday, August 30

Pork Chops with Mushrooms, Pimiento & Ham (GF), Pollo al Ajillo (Chicken in Garlic Sauce) (GF), Baked Fish with Romesco (GF), Spinach & Chickpea Stew (V), Rice with Peas (GF,V), Patatas a la Brava (Piquant Potatoes) (GF,V), Sautéed Peppers & Mushrooms (GF)

Saturday, August 31

Chicken Florentine, Pasta Olio (V), Italian Vegetable Medley (GF,V), Rosemary Mashed Potatoes (GF), Roasted Green Beans & Corn (GF,V), Mushrooms & Spinach (GF,V), Italian Rice (GF,V)