Clover Menu

Meet the Mediterranean Bowl - (Version 2 thanks to feedback from all of you!) a rainbow ?? of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order. We've been inspired by Middle Eastern recipes using Western Mass ingredients. We start with a layer of our silky hummus so you get a little bit in every bite. Then we add two beautiful salads: a hearty Farro Lemon Dill and a Chickpea Eggplant Pepper salad made with organic chickpeas from Connecticut. For some light brightness we add a Cucumber Tomato Salad (use the lemon wedge to squeeze a little fresh juice on top) and bright magenta Pickled Cabbage. Of course we can't skip our Falafel balls, fried to order, crispy/craggy on the outside, and bright green inside from fresh cilantro and parsley we fold into the batter. Then drizzle everything with a beautiful herby green tahini.

Jenny (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden! Tomatillos, cilantro, serrano & poblano peppers, garlic...we knew we had to build a bowl around her recipe. To her warm verde rice we add Charley Baer's heirloom black beans grown in Maine, pickled carrots and red onions, tostones (fried smashed plantains), fried jalapeños and a sprinkling of scallions. For drizzling: a smoky vegan crema sauce.

Sour cream–dijon spread, smoked Grafton cheddar, fried Massachusetts Brussels tossed with za’atar, pickled red cabbage, and toasted hazelnuts, all tucked into our fluffy house-made pita baked with organic Maine wheat—our seasonal favorite that proves Brussels sprouts deserve the spotlight.

Enzo came up with the Japanese Sweet Potato to use that harvest, and it turned out to be one of our biggest hits. Those 9,000 pounds of sweet potatoes that first year laid the groundwork for the 60,000 pounds that we're now buying this year. Shoyu mayo, twice-cooked sweet potatoes, salad made with red cabbage, shiso, scallions, daikon radish, crisp fried tempura sesame seeds.

Formally known as the Bridgewater, The Mushroom Popper features a creamy jalapeño cream cheese spread, crispy buttermilk-battered crimini mushrooms from Rhode Island Mushroom Company, and a sweet-and-spicy honey Sriracha glaze. We finish it off with fresh local kale (when available) and thinly sliced red onions, creating a sandwich that’s both bold and addictive.

Our Tender chicken sandwich gets a bold, flavorful twist with Chris’s super-savory Caesar spread, battered-and-fried Tender chicken made from plants, fresh local tomatoes, crisp leaf lettuce, and a spicy, tangy Buffalo aioli.

We've been having fun playing with Tender (meat made from plants right here in Somerville). This sandwich gets Tender chicken strips we batter and fry here, lettuce, tomato, and pickles, with a sweet-savory sauce made with mustard and liquid smoke."

Our very first sandwich—established in 2008—has become a Boston classic, often landing on lists alongside lobster rolls and clam chowder. It’s a reflection of everything we care about: simple ingredients, bold flavors, and food made with love. We start with our own pita bread, baked fresh at our Commissary kitchen. Inside, you’ll find silky hummus made from organic chickpeas grown in Connecticut, crispy falafel balls that are soft on the inside and packed with toasted spices and fresh herbs, a cucumber-tomato salad we chop fresh each morning, bright pickled veggies for a tangy crunch, and a drizzle of tahini sauce to tie it all together. It’s the sandwich that started it all—and still one of our favorites.

In 2010 we had just opened our food truck on the Rose Kennedy Greenway, the first new truck in Boston. Mayor Menino was there for a ribbon-cutting. He was skeptical of a BLT without real bacon, but gave it a try. He said, "This is the best BLT I've ever had" and finished the whole thing. Inside our own pita, baked at our Commissary kitchen, it features mayo, smoky tempeh, sliced cocktail tomatoes and green leaf lettuce.

Fried Massachusetts Brussels tossed with za’atar, smoked Grafton cheddar, pickled red cabbage, toasted hazelnuts, and sour cream–dijon spread, served with fluffy house-made pita and two rotating seasonal side salads. Seasonal sides vary—please let us know of any allergies.

Enzo came up with the Japanese Sweet Potato to use that harvest, and it turned out to be one of our biggest hits. Those 9,000 pounds of sweet potatoes that first year laid the groundwork for the 60,000 pounds that we're now buying this year. Served with two side salads and a small pita. Shoyu mayo, twice-cooked sweet potatoes, salad made with red cabbage, shiso, scallions, daikon radish, crisp fried tempura sesame seeds.

Formally known as the Bridgewater, The Mushroom Popper features a creamy jalapeño cream cheese spread, crispy buttermilk-battered crimini mushrooms from Rhode Island Mushroom Company, and a sweet-and-spicy honey Sriracha glaze. We finish it off with fresh local kale (when available) and thinly sliced red onions, creating a sandwich that’s both bold and addictive. The platter is a deconstructed version of the sandwich, served with two seasonal side salads and a side of pita bread. Served with two side salads and a small pita.

Our original Chickpea Fritter Sandwich—est. 2008—is a Boston classic. Crispy-on-the-outside, tender-on-the-inside falafel made with toasted spices and fresh herbs, silky organic hummus, cucumber-tomato salad, bright pickled veggies, and a drizzle of tahini, all served with two fresh side salads (chickpea–red pepper–eggplant–farro with lemon and dill), plus warm pita bread. A cult favorite that helped put us on the map.

Our Mezze Platter is inspired by the Turkish tradition of Mezze—an assortment of small, flavorful dishes, mostly made with fresh, locally sourced vegetables. Each platter features three of our favorite daily salads, meaning you’ll likely never get the same Mezze twice. We also include a portion of our Silky Hummus, made with organic chickpeas from Connecticut, drizzled with olive oil and za’atar, a fragrant Middle Eastern spice blend. Since we serve what’s in season, our side selections change throughout the day and across locations, making every Mezze Platter a unique experience.

Crispy plant-based chicken fingers drizzled with housemade Buffalo aioli, served with four hearty side salads: chickpea–eggplant–red pepper, farro–lemon–dill, cucumber–tomato, and a rotating seasonal salad. Want to swap? Just note if you’d like to double up on a favorite.

Crispy plant-based chicken fingers drizzled with our housemade special sauce, served with four hearty side salads: chickpea–eggplant–red pepper, farro–lemon–dill, cucumber–tomato, and a rotating seasonal salad. Want to swap? Just note if you’d like to double up on a favorite. Please note: the rotating salad changes often, so we can’t list all ingredients—let us know if you have any allergies.

Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: Potatoes. Rosemary. Kosher Salt. Our fries come to us in potato form from Sparrow Arc Farm, in Vermont. We cut them ourselves hourly, soak them briefly in water, then fry them once at a high temperature. Then we toss in a few sprigs of fresh rosemary towards the end of the frying process.

8 house-made falafel balls, crisp on the outside, bright green with herbs on the inside, threaded onto a skewer! Served with house-made hot sauce, house-made silky hummus, and pickled veggies. Great as a meal, or as a snack to share with a friend.

6 slices of the best organic sweet potatoes grown in the sugar sand of Hadley, MA, plus creamy shoyu dipping sauce and a sprinkle of togarashi (a savory Japanese spice mix).

Local Brussels sprouts flash fried for 1 minute, tossed in Za'atar, served with house made Dijonnaise

Fried smashed plantains served with a chipotle aioli!

Our falafel is crisp and craggy on the outside, and soft and herby on the inside. It's the star item in our Chickpea Fritter Sandwich and our new Mediterranean Bowl. We soak and boil organic chickpeas in small batches to make this.

Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C. Make sure to add a side pita or Za'atar pita!

Clover's most popular side salad. Can also be found on our Mediterranean Bowl and Fancy Hummus.

We began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, adds nuttiness and increases flavor.

Our homemade fluffy pita bread topped with olive oil and za'atar. Pair with a side of silky hummus or cup of soup!

We imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour grown and ground in Maine and Vermont. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants each morning, which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.

Locally sourced eggs, hardboiled daily. Served with salt and pepper. A perfect add on to any meal to up the protein.

Tender (plant-based) chicken strips, Clover French fries w/rosemary, and a pot of ketchup. A perfect snack for a kid of any age.

This sandwich may live on the Kids Menu, but it's been a favorite for kids. It starts with a mini version of our house-made pita, with hummus, pickle, and falafel

This sandwich may live on the Kids Menu, but it's been a favorite for kids. We add a slice of Grafton 1-year aged cheddar, and a few slices of sweet cocktail tomatoes from Backyard Farms in Maine. Then the sandwich goes into the oven so the cheese can get all melty and warm.

This sandwich may live on the Kids Menu, but it's been a favorite for kids. It starts with a mini version of our house-made pita, banana slices, peanut butter, and maple syrup.

This sandwich may live on the Kids Menu, but it's been a favorite for kids. It starts with a mini version of our house-made pita, peanut butter, and Clover-made seasonal Jam.

Sweet and savory: roasted and fried Next Barn Over sweet potatoes, creamy smoked cheddar from Grafton Village Cheese in VT, shoyu mayo, a perfectly soft-boiled egg, and a sprinkle of bright, slightly spicy togarashi mix.

Seasonal sunflower seed pesto with rotating greens out of Western Mass, topped with smoked local cheddar, crushed, crispy new potatoes, and a soft cooked egg.

Super fresh eggs from Maine Family Farm (ours are days old, industry standard is weeks old). Soft cooked. Organic tomatoes from Longwind Farm in VT. Our favorite aged Grafton Cheddar made Kosher just for us. Served on our own pita, baked with New England grown and milled grains. And a touch of salt and pepper.

Fluffy pita bread, made hours ago at CloverHUB in East Cambridge. A slice of provolone cheese. Local eggs, laid days ago (instead of weeks, like most fast food eggs). Our version of breakfast sausage, made with fresh sage, thyme, fennel seeds and Impossible Foods meat made from plants.

It starts with sweet potato; then we add a soft-boiled egg; a red cabbage-miso slaw; a drizzle of Shoyu Aioli; fresh green onions; and a shake of black sesame seeds and togarashi for extra protein and crunch.

This hearty bowl features crispy smashed and fried new potatoes, melted Grafton cheddar, smoky tempeh, chipotle aioli, sour cream, green onions, and a perfectly soft egg.

A warm, protein-packed breakfast bowl, loosely inspired by the breakfast tacos we love from Austin (without the tortilla). It starts with heirloom black beans grown by Charley Baer in Maine, a soft-boiled egg, crispy home fries, pickled jalapeños, pickled red onion, and a vegan chipotle aioli that adds richness and spice. Topped with fresh-cut green onions and house-made salsa verde.

Made from scratch, these oats are soaked overnight with chia seeds for a creamy texture. We use fresh banana macadamia nut milk, made daily with real vanilla pods, and top it off with crunchy Teddies Peanut Butter (Everett, MA) and sliced bananas. A perfect way to start your day and support local New England farmers.

Hearty Maine rolled oats baked with cinnamon, sesame, almonds, and a touch of salt—based on Corrine’s original MIT truck recipe. Topped with local apples from Meadowbrook Orchard and rich, grass-fed yogurt from Sidehill Farm.

Our crunchy, sweet, and salty granola—made with Maine Grains oats and a recipe passed down from our early food truck days—is a Clover favorite. Served with whole milk from Mapleline Farm and fresh local Apples from Meadowbrook Orchard. Want it vegan? Just let us know and we’ll sub in non-dairy milk.

Locally sourced 6.5 minute Maine egg, soft on the outside and runny on the inside.

6 slices of the best organic sweet potatoes grown in the sugar sand of Hadley, MA, plus creamy shoyu dipping sauce and a sprinkle of togarashi (a savory Japanese spice mix).

A cozy seasonal salad made with local sweet potatoes from Next Barn Over (Hadley, MA), roasted with maple syrup and tossed with red onions, toasted pecans, scallions, and parsley in a bright blend of balsamic vinegar, olive oil, and canola oil, seasoned with kosher salt and cracked black pepper. Hearty, nutritious, and perfect on its own, with a warm soup, or alongside a fresh pita.

Locally sourced eggs, hardboiled daily. Served with salt and pepper. A perfect add on to any meal to up the protein.

Our homemade fluffy pita bread topped with olive oil and za'atar. Pair with a side of silky hummus or cup of soup!

We imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour grown and ground in Maine and Vermont. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants each morning, which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.

Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C. Make sure to add a side pita or Za'atar pita!

Clover's most popular side salad. Can also be found on our Mediterranean Bowl and Fancy Hummus.

We began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, adds nuttiness and increases flavor.

Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily.

Brand new muffin for 2025 made with pumpkin puree and toasted pecans - let us know what you think by emailing Chris at info@cloverfoodlab.com.

This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.

Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!

Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is made with hearty rolled oats and a touch of flour, it's perfectly balanced with the natural sweetness of juicy raisins and rich brown sugar.

At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil. Topped with Olive oil, and Za'atar Make sure to order a side pita (or two)!

We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Make sure to order a side pita (or two)!

Use pita the same day or freeze to enjoy later! There are no preservatives in our pita so it has shorter shelf life than store bought bread. Ingredients: Milanaise Organic Flour, Water, Local Whole Wheat Flour, Yeast, Kosher Salt, Olive Oil

In a hurry? Grab a batch brew George Howell drip coffee

In a hurry? Grab a batch brew George Howell drip coffee, served over ice

A bold, malty black tea from India with a hint of bright citrus. Perfect with milk and sugar—this one’s made for your morning routine. From MEM tea in Davis Sq, Somerville.

A refreshing blend of Chinese green tea and cool mint, with hints of spinach and oregano. Inspired by the classic North African mint tea—bright, bold, and perfect over ice. From MEM tea in Davis Sq, Somerville.

A take on classic Indian spiced tea—bold Assam black tea blended with warm, aromatic spices. Rich, balanced, and perfect with milk and sugar. From MEM tea in Davis Sq, Somerville.

Herbal tea with ginger, linden flowers, lemongrass, & marigold. From MEM Tea in Davis Square

Sweet and refreshing - and glowing bright red from hibiscus flowers! From MEM Tea in Davis Square

Chamomile flowers with lemongrass and lavender. From MEM Tea in Davis Square

Lemonade from fresh squeezed lemons, white sugar, and fresh seasonal fruits and vegetables.

Organic hibiscus flowers steeped with a bit of brown sugar. Sometimes described as "adult Koolaid" hibiscus iced tea is tart and refreshing and loaded with antioxidants.

Steeped in-house daily from organic Chinese black tea. Unsweetened.

Raw ginger soda made in house daily.

Carbonated water infused with our home made syrups from fresh seasonal fruits and vegetables.

This bubbly unsweetened option includes fresh squeezed lemon and rosemary.

4% REAL JUICE • 0G ADDED SUGAR. Crushed real raspberries and limes. The result is light, bright, and deliciously refreshing. It's quite simple, really.

3% Real Juice. 0G Sugar. Our Lemon is a classic, flavorful sparkling water. It tastes just like if you ordered “sparkling” at a restaurant and squeezed several lemon slices into it.

4% REAL JUICE • 0G ADDED SUGAR. Real squeezed lime juice - never from concentrate - that comes from the best tasting, ripest limes.

10% REAL JUICE • 0G ADDED SUGAR. Real squeezed grapefruits, alongside touches of orange and lemon to highlight the flavor of the grapefruit.

Double shot of George Howell Alchemy Espresso Coffee

Double shot of George Howell Alchemy Espresso Coffee diluted with hot water

Double shot of George Howell Alchemy Espresso Coffee diluted with cold water over ice.

Prepared by pouring a small amount of frothed milk directly into a double shot of George Howell Alchemy Espresso Coffee

Served with equal ratio of steamed milk to double shot of George Howell Alchemy Espresso Coffee.

Served with equal parts steamed milk, foam and George Howell Alchemy Espresso Coffee.

Served with 2/3 part steamed milk, and 1/3 George Howell Alchemy Espresso Coffee.

Double shot of George Howell Alchemy Espresso Coffee topped with steamed milk and foam.

Double shot of George Howell Alchemy Espresso Coffee topped with milk over ice.

Double shot of George Howell Alchemy Espresso Coffee topped with chocolate ganache and steamed milk.

Double shot of George Howell Alchemy Espresso Coffee topped with chocolate ganache and milk over ice.

Chocolate ganache topped with steamed milk.

Matcha is a type of green tea that's ground up into a fine powder. Unlike regular green tea that you steep, you whisk this powder into hot water to make a frothy, vibrant green drink. Served with steamed milk

Matcha is a type of green tea that's ground up into a fine powder. Unlike regular green tea that you steep, you whisk this powder into hot water to make a frothy, vibrant green drink. Served over ice with milk.

Chai concentrate consisting of black tea, clove, cardamom, cinnamon and ginger, topped with steamed milk. Add a shot of espresso to make it a 'Dirty Chai'.

Chai concentrate consisting of black tea, clove, cardamom, cinnamon and ginger, topped with milk over ice. Add a shot of espresso to make it a 'Dirty Chai'.

Toasted Coconut 95% Dark Chocolate is a perfectly unrefined, intensely bold stone ground organic chocolate with a tropical twist of toasted coconut. This barely-sweet bar highlights the bright, fruity flavors of our cacao through a simple stone ground process for an ultra-dark chocolate experience. Made with organic cacao beans, organic coconut, and organic cane sugar, it contains coconut and may contain traces of tree nuts and sesame. Certified USDA Organic, Direct Trade Certified, Non-GMO, Certified Gluten-Free, and Kosher Pareve, it is also dairy-free, soy-free, and vegan.

Toffee Almond Sea Salt 60% Dark Chocolate is a perfectly unrefined, stone ground organic chocolate with a trifecta of toffee, almonds, and sea salt for a rich and satisfying flavor experience. Minimally processed for bold taste and texture, this bar takes dark chocolate to another level. Made with organic cacao beans, organic cane sugar, organic toffee, organic almonds, organic cocoa butter, and sea salt, it contains almonds and may contain traces of other tree nuts and sesame.

Almond Sea Salt 80% Dark Chocolate is a perfectly unrefined, stone ground organic chocolate with a crave-worthy combination of fresh roasted almonds and a sprinkle of sea salt. Minimally processed for bold flavor and rich texture, this bar takes dark chocolate to another level. Made with organic cacao beans, organic cane sugar, organic almonds, organic cocoa butter, and sea salt, it contains almonds and may contain traces of other tree nuts and sesame.

Dominican Cacao 70% Dark Chocolate is an intense, perfectly unrefined stone ground chocolate crafted from organic Dominican cacao. It starts with a burst of ripe strawberry fruit and mellows into rich coffee and smoky notes, highlighting the bold flavors and unique terroir of our Direct Trade Certified beans. Minimally processed for a pure chocolate experience, this bar is free of gluten, dairy, soy, and GMOs.

Down-home, done right! The perfect blend of mesquite, brown sugar, and paprika, with notes of exotic spices - your taste buds will thank you.

A deliciously crisp, krinkle cut potato chip with the perfect amount of salt and the lingering bite of cracked black pepper. So simple with only 4 ingredients, yet so pleasingly delicious!

Four-alarm kick with only four ingredients! Impossibly simple and incredibly delicious, our Zesty Jalapeño kettle cooked chips are the perfect balance of flavor and fire.