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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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Friday, March 22

Chicken Thighs Yakitori, Teriyaki Pork with Edamame (GF), Panko-Crusted Perch, Soba Noodles (V), Sticky Rice (V, GF), Marinated Daikon & Cabbage (V,GF), Roasted Mushrooms with Seaweed (V, GF), Seitan Katsu Curry (V)

Saturday, March 23

Bacon Ranch Mac and Cheese, "Fakin" Ranch Mac and Cheese, Philly Stuffed Peppper Casserole (GF), Oven Fried Chicken Drums, Seitan au vin (V), Sour Cream and Chive Mash, Wilted Greens, Orange Glazed Carrots, Apple Crisp

Sunday, March 24

Sausage & Biscuits, Spinach, Tomato, Onion, Egg Scramble (GF), Breakfast Potatoes (V/GF), Vegetable Tofu Scramble (V/GF), Breakfast Veg (V/FG), Banana Bread French toast bake

Monday, March 25

Chef's Choice

Tuesday, March 26

Chipotle Agave Pork (GF), Beef Chili (GF), Chili Lime Seitan (V), Cumin Stewed Kidney Beans (V/GF), Yellow Rice with Scallions (V/GF), Smokey Corn and Veg (V/GF), Cilantro Lime Cabbage (V/GF)

Wednesday, March 27

Chicken Pot Pie (GF), Seitan Stroganoff (V), Classic Mac and Cheese, Vegan Mac and Cheese, Green Bean Almandine, Mashed Potatoes (V/GF), Apple Crips, BBQ Chicken Drums

Thursday, March 28

Broccoli Alfredo (GF), Vegan Baked Penne (V), Chicken Riggie’s, Parmesan Roasted Cauliflower/red onions (VEG), Balsamic Eggplant / Red Peppers(V/GF), Stewed Chicken Marsala, Charred Broccoli Rabe (V/GF)

Friday, March 29

Chicken Adobo, Sticky Rice with Cocoa, Pork Afritada, Sour Eggplant Curry, Mushroom & Okra Pinakbet, Noodles with Mung Beans

Saturday, March 30

Bacon Ranch Mac and Cheese, "Fakin" Ranch Mac and Cheese, Philly Stuffed Pepper Casserole (GF), Oven Fried Chicken Drums, Seitan au vin (V), Sour Cream and Chive Mash, Wilted Greens, Orange Glazed Carrots, Apple Crisp   

April

April is Earth Month, which is kind of a big deal at Honest Weight. We're celebrating with special sustainability classes and events like free e-waste recycling. See the schedule here!

 Monday, April 1st

TBD 

Tuesday, April 2nd

Chipotle Agave Pork (GF), Beef Chili (GF), Chili Lime Seitan (V), Cumin Stewed Kidney Beans (V/GF), Yellow Rice with Scallions (V/GF), Smokey Corn and Veg (V/GF), Cilantro Lime Cabbage (V/GF) 

Wednesday, April 3rd

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

Thursday, April 4th

Broccoli Alfredo (GF), Vegan Baked Penne (V), Chicken Riggies, Parmesan Roasted Cauliflower/Red Onions (VEG), Balsamic Eggplant / Red Peppers (V/GF), Stewed Chicken Masala, Charred Broccoli Rabe (V/GF) 

Friday, April 5th

Chicken Adobo, Sticky Rice with Cocoa, Pork Afritada, Sour Eggplant Curry, Mushroom & Okra Pinakbet, Noodles with Mung Beans 

Saturday, April 6th

Chicken Paprikash (GF), Stuffed Peppers (GF), Vegan Stuffed Peppers (V/GF), Parsnip and Quinoa Stew (V/GF), Mushroom and Egg Noodles, Maple Glazed Apples and Yams (V/GF) 

Sunday, April 7th Brunch

Everything Bagel Strata (Veg/GF), Smoked Bacon and Cheddar Scramble; Fakin, Broccoli Tofu Scramble (Vegan); Breakfast Potatoes (V/GF), Roasted Breakfast Vegetables (V/GF), Donut Bake 

Dinner - Chef's Choice

Monday, April 8th

Vegetable Korma (GF), Baingan Aloo (V,GF), Aloo Gobi (V,GF), Kashmiri Pilaf (V,GF), Green Beans with Curry Leaf (V,GF), Bengali Squash and Chickpeas (V,GF), Palak Dal (V,GF) 

Tuesday, April 9th

Beef Enchilada Casserole (GF), Seitan Chorizo (V), Chili Lime Tilapia (GF), Cilantro Lime Rice (V,GF), Coriander Citrus Cabbage (V/GF), Garlic Stewed Black Beans (V/GF), Ancho Green Beans (V/GF) 

Wednesday, April 10th

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

Thursday, April 11th

Penne Puttanesca (GF/V), Vegan Baked Penne (V), Italian Sausage and Rigatoni, Lemon Kale Pesto Carrots (VEG), Roasted Ratatouille (V/GF), Lemon White Wine Stewed Chicken (GF), Steamed Green Beans (V/GF) 

Friday, April 12th

Chicken Thighs Yakitori, Teriyaki Pork with Edamame, Panko-Crusted Perch, Soba Noodles, Sticky Rice, Marinated Daikon & Cabbage, Roasted Mushrooms with Seaweed, Japanese Seitan Curry 

Saturday, April 13th

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, April 14th, Brunch

3 Cheese & Carm Onion Scramble (GF),Western Tofu Scramble (V), Breakfast Potatoes (V/GF), Eggs Benedict,  Blueberry Donut Bake, Warm Fruit Compote  (GF/V)

Dinner - Chef's Choice

 Monday, April 15th

TBD

Tuesday, April 16th

Chipotle Agave Pork (GF), Beef Chili (GF), Chili Lime Seitan (V), Cumin Stewed Kidney Beans (V/GF),Yellow Rice with Scallions (V/GF), Smokey Corn and Veg (V/GF), Cilantro Lime Cabbage (V/GF)

Wednesday, April 17th

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

Thursday, April 18th

Broccoli Alfredo (GF), Vegan Baked Penne (V), Chicken Riggies, Parmesan Roasted Cauliflower/Red Onions (VEG), Balsamic Eggplant / Red Peppers(V/GF), Stewed Chicken Marsala, Charred Broccoli Rabe (V/GF)

Friday, April 19th

Chicken Adobo, Sticky Rice with Cocoa, Pork Afritada, Sour Eggplant Curry, Mushroom & Okra Pinakbet, Noodles with Mung Beans

 Saturday, April 20th

Chicken Paprikash (GF), Stuffed Peppers (GF), Vegan Stuffed Peppers (V/GF), Parsnip and Quinoa Stew (V/GF), Mushroom and Egg Noodles, Maple Glazed Apples and Yams (V/GF),

 Sunday, April 21st Brunch

Caprese Eggs, Ham & Egg Scramble, Roasted Potato Wedges, Italian Bruschetta Tofu W/ Spinach, Roasted Breakfast Mushroom Medley, Overnight French Toast Bake 

Dinner - Chef's Choice

Monday, April 22nd

Vegetable Korma (GF), Baingan Aloo (V,GF), Aloo Gobi (V,GF), Kashmiri Pilaf (V,GF), Green Beans with Curry Leaf (V,GF), Bengali Squash and Chickpeas (V,GF), Palak Dal (V,GF) 

Tuesday, April 23rd

Beef Enchilada Casserole (GF), Seitan Chorizo (V), Chili Lime Tilapia (GF), Cilantro Lime Rice (V,GF), Coriander Citrus Cabbage (V/GF), Garlic Stewed Black Beans (V/GF), Ancho Green Beans (V/GF) 

Wednesday, April 24th

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

 Thursday, April 25th

Penne Puttanesca (GF/V), Vegan Baked Penne (V), Italian Sausage and Rigatoni, Lemon Kale Pesto Carrots (VEG), Roasted Ratatouille (V/GF), Lemon White Wine Stewed Chicken (GF), Steamed Green Beans (V/GF), 

Friday, April 26th

Chicken Thighs Yakitori, Teriyaki Pork with Edamame, Panko-Crusted Perch, Soba Noodles, Sticky Rice, Marinated Daikon & Cabbage, Roasted Mushrooms with Seaweed, Japanese Seitan Curry 

Saturday, April 27th

Bacon Ranch Mac and Cheese, "Fakin" Ranch Mac and Cheese, Philly Stuffed Pepper Casserole (GF), Oven Fried Chicken Drums, Seitan Au Vin (V), Sour Cream and Chive Mash, Wilted Greens, Orange Glazed Carrots, Apple Crisp 

Sunday, April 28th

Sausage & Biscuit; Spinach, Tomato, Onion, Egg Scramble (GF); Breakfast Potatoes (V/GF), Vegetable Tofu Scramble (V/GF), Breakfast Veg (V/FG), Banana Bread French Toast Bake

 Monday, April 29th

TBD

 Tuesday, April 30th

Chipotle Agave Pork (GF), Beef Chili (GF), Chili Lime Seitan (V), Cumin Stewed Kidney Beans (V/GF), Yellow Rice with Scallions (V/GF), Smokey Corn and Veg (V/GF), Cilantro Lime Cabbage (V/GF)