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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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May

Wednesday, May 1

Steak Fry Poutine, Beef Pot Pie, Savory Seitan & Veggies (V), Mac & Cheese with Caramelized Ramps (Veg), Vegan Mac & Cheese (V), Cauliflower & Carrots (V, GF), Roasted Mushrooms and Asparagus (V, GF)

Thursday, May 2

Lemon-Tarragon Farfalle with Sausage & Broccolini, Roasted Vegetable Rigatoni (V), Quick Chicken Parmesan, Carrots & Asparagus with Kale Pesto (Veg, GF), Balsamic Corn & Tomatoes (V, GF), Roasted Garlic Green Beans (V, GF), Roasted Broccolini with Parmesan (Veg, GF)

Friday, May 3

Oaxacan Braised Chicken (GF), Tamale Loaf (Veg, GF), Baked Fish la Talla (GF), Pozole Slaw (V, GF), Stewed Pinto Beans, Achiote Rice (V, GF), Chipotle Mushrooms (V, GF)

Saturday, May 4

Butter Chicken (GF), Tandoori Tofu & Cauliflower (V, GF), Chana Masala (V, GF), Coriander-Curry Rice (V, GF), Spinach Curry (Veg, GF), Curried Potatoes (V, GF), Mashed Eggplant (V, GF)

Sunday, May 5

Sheet pancakes (Veg, GF), Enchilada Egg Casserole, (Veg, GF), Maple-Chili Sweet Potato Hash (V, GF), Cheddar-Jalapeno Sausage with Barbecue Sauce (GF), Southwest Tofu with Cilantro Crema (V, GF), Bacon-Mustard Greens (GF)

Monday, May 6

General Tso’s Seitan (V), Orange Sesame Tofu (V, GF), Kung Pao Tempeh (V, GF), White Rice (V, GF), Soba Noodles with Sesame Sauce (V), Szechuan Baby Bok Choy (V, GF), Miso-Sesame Green Beans (V, GF)

Tuesday, May 7

Chicken & Sausage Gumbo, Vegetable Étouffée  (Vegetarian spicy vegetable stew in a creamy sauce), Blackened Catfish (GF), Red Beans & Rice (V, GF), Taso & Collards (GF), Cajun Roasted Potatoes (V, GF), Sweet Potato Casserole (Veg, GF), Creole Summer Squash (V, GF)

Wednesday, May 8

Potato and Hamburger Gratin (GF), Chicken Pot Pie, Hungarian Seitan Goulash (V), Cabbage and Onions (V, GF), Maple-Glazed Carrots (V, GF), Steamed Broccoli & Cauliflower (V, GF), Asparagus & Mushrooms with Pickled Onions (V, GF)

Thursday, May 9

Rotini with Sausage, Peppers & Onions, Chicken Alfredo with Peas & Mushrooms, Penne Primavera (V), Summer Squash with Parsley-Almond Pesto (Veg, GF), Lemon-Caper Green Beans (V, GF), Tomato & Eggplant Panzanella (V), Charred Broccoli Rabe (V, GF)

Friday, May 10

Ají de Gallina (Peruvian-style shredded chicken with steamed potatoes in a creamy sauce, GF), Peruvian Vegetable Stew (Veg, GF), Chincha-style Pork & Potato Stew (GF), Bean Escabeche (V, GF), Peruvian White Rice (V, GF), Quinoa Solterito (V, GF)

Saturday, May 11

Curry Chicken (GF), Tamarind Chickpea Masala (V, GF), Baigan Choka, Fried Curry Cabbage (V, GF), Basmati Rice (V, GF), Roti-Paratha (Trinidadian-style flatbread, Vegatarian), Trinidadian Dal (V, GF)

Sunday, May 12

Overnight French Toast Casserole (Veg), BBQ Shredded Chicken (GF), Pepperjack Mac & Cheese with Stewed Tomatoes (Veg), Smoked Paprika & Onion Potatoes (V, GF), Cheesy Chipotle Tofu Scramble (V, GF), Sauteed Spinach & Mushrooms (V, GF)

Monday, May 13

Root Veggie and Chickpea Tagine (V, GF), Eggplant Chermoula (V, GF), Algerian Okra, Potato and Tomato Tagine (V, GF), Couscous with Almonds and Currants (V), Cauliflower and Fennel with Ras el Hanout (V, GF), Cumin-Roasted Carrots with Honey-Lemon Dressing and Goat Cheese (Veg, GF), Saffron Rice (V, GF)

Tuesday, May 14

Hearty Southern Chili (GF), Seitan Brunswick Stew (V), Vegan Mashed Potatoes (V, GF), Creamed Corn (Veg, GF), Memphis BBQ Drumsticks (GF), Baked Beans (V, GF), Southern Dirty Rice (V, GF), Southern-Style Green Beans (GF)

Wednesday, May 15

Steak Fry Poutine, Beef Pot Pie, Savory Seitan & Veggies (V), Mac & Cheese with Caramelized Ramps (Veg), Vegan Mac & Cheese (V), Cauliflower & Carrots (V, GF), Roasted Mushrooms and Asparagus (V, GF)

Thursday, May 16

Lemon-Tarragon Farfalle with Sausage & Broccolini, Roasted Vegetable Rigatoni (V), Quick Chicken Parmesan, Carrots & Asparagus with Kale Pesto (Veg, GF), Balsamic Corn & Tomatoes (V, GF), Roasted Garlic Green Beans (V, GF), Roasted Broccolini with Parmesan (Veg, GF)

Friday, May 17

Oaxacan Braised Chicken (GF), Tamale Loaf (Veg, GF), Baked Fish la Talla (GF), Pozole Slaw (V, GF), Stewed Pinto Beans, Achiote Rice (V, GF), Chipotle Mushrooms (V, GF)

Saturday, May 18

Butter Chicken (GF), Tandoori Tofu & Cauliflower (V, GF), Chana Masala (V, GF), Coriander-Curry Rice (V, GF), Spinach Curry (Veg, GF), Curried Potatoes (V, GF), Mashed Eggplant (V, GF)

Sunday, May 19

Sheet pancakes (Veg, GF), Enchilada Egg Casserole, (Veg, GF), Maple-Chili Sweet Potato Hash (V, GF), Cheddar-Jalapeno Sausage with Barbecue Sauce (GF), Southwest Tofu with Cilantro Crema (V, GF), Bacon-Mustard Greens (GF)

Monday, May 20

General Tso’s Seitan (V), Orange Sesame Tofu (V, GF), Kung Pao Tempeh (V, GF), White Rice (V, GF), Soba Noodles with Sesame Sauce (V), Szechuan Baby Bok Choy (V, GF), Miso-Sesame Green Beans (V, GF)

Tuesday, May 21

Chicken & Sausage Gumbo, Vegetable Étouffée (Vegetarian spicy vegetable stew in a creamy sauce), Blackened Catfish (GF), Red Beans & Rice (V, GF), Taso & Collards (GF), Cajun Roasted Potatoes (V, GF), Sweet Potato Casserole (Veg, GF), Creole Summer Squash (V, GF)

Wednesday, May 22

Potato and Hamburger Gratin (GF), Chicken Pot Pie, Hungarian Seitan Goulash (V), Cabbage and Onions (V, GF), Maple-Glazed Carrots (V, GF), Steamed Broccoli & Cauliflower (V, GF), Asparagus & Mushrooms with Pickled Onions (V, GF)

Thursday, May 23

Rotini with Sausage, Peppers & Onions, Chicken Alfredo with Peas & Mushrooms, Penne Primavera (V), Summer Squash with Parsley-Almond Pesto (Veg, GF), Lemon-Caper Green Beans (V, GF), Tomato & Eggplant Panzanella (V), Charred Broccoli Rabe (V, GF)

Friday, May 24

Ají de Gallina (Peruvian-style shredded chicken with steamed potatoes in a creamy sauce, GF), Peruvian Vegetable Stew (Veg, GF), Chincha-style Pork & Potato Stew (GF), Bean Escabeche (V, GF), Peruvian White Rice (V, GF), Quinoa Solterito (V, GF)

Saturday, May 25

Curry Chicken (GF), Tamarind Chickpea Masala (V, GF), Baigan Choka, Fried Curry Cabbage (V, GF), Basmati Rice (V, GF), Roti-Paratha (Trinidadian-style flatbread, Vegatarian), Trinidadian Dal (V, GF)

Sunday, May 26

Overnight French Toast Casserole (Veg), BBQ Shredded Chicken (GF), Pepperjack Mac & Cheese with Stewed Tomatoes (Veg), Smoked Paprika & Onion Potatoes (V, GF), Cheesy Chipotle Tofu Scramble (V, GF), Sauteed Spinach & Mushrooms (V, GF)

Monday, May 27

Root Veggie and Chickpea Tagine (V, GF), Eggplant Chermoula (V, GF), Algerian Okra, Potato and Tomato Tagine (V, GF), Couscous with Almonds and Currants (V), Cauliflower and Fennel with Ras el Hanout (V, GF), Cumin-Roasted Carrots with Honey-Lemon Dressing and Goat Cheese (Veg, GF), Saffron Rice (V, GF)

Tuesday, May 28

Hearty Southern Chili (GF), Seitan Brunswick Stew (V), Vegan Mashed Potatoes (V, GF), Creamed Corn (Veg, GF), Memphis BBQ Drumsticks (GF), Baked Beans (V, GF), Southern Dirty Rice (V, GF), Southern-Style Green Beans (GF)

Wednesday, May 29

Steak Fry Poutine, Beef Pot Pie, Savory Seitan & Veggies (V), Mac & Cheese with Caramelized Ramps (Veg), Vegan Mac & Cheese (V), Cauliflower & Carrots (V, GF), Roasted Mushrooms and Asparagus (V, GF)

Thursday, May 30

Lemon-Tarragon Farfalle with Sausage & Broccolini, Roasted Vegetable Rigatoni (V), Quick Chicken Parmesan, Carrots & Asparagus with Kale Pesto (Veg, GF), Balsamic Corn & Tomatoes (V, GF), Roasted Garlic Green Beans (V, GF), Roasted Broccolini with Parmesan (Veg, GF)

Friday, May 31

Oaxacan Braised Chicken (GF), Tamale Loaf (Veg, GF), Baked Fish la Talla (GF), Pozole Slaw (V, GF), Stewed Pinto Beans, Achiote Rice (V, GF), Chipotle Mushrooms (V, GF)