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 recip

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 ver

Brand new for 2025: our plant-based Chicken Parm Sandwich features battered-and-fried plant-based chicken topped with house marinara, melted provolone, and pecorino, all tucked into warm bread for a cozy, old-school Italian-style sandwich.

Panko-breaded and crisped celeriac (root veggie), smoky fava bean spread, dill pickle coins, cooling feta slaw and spicy buffalo aioli. Thanks Chef Phil for coming up with this delicious wintery treat!

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

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 liqui

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 lo

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

Chicken Parm Platter (Plant-Based) — Brand new for 2025. Battered-and-fried plant-based chicken topped with house marinara, provolone, and pecorino, served as a deconstructed version of the sandwich. Comes with Israeli salad and three rotat

Breaded and fried celery root, smoky fava spread, pickles, cooling feta slaw and spicy buffalo aioli served with two seasonal salads and house made pita.

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

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 d

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 ne

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 yo

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 wa

Battered and fried celery root with a side of buffalo sauce. The same celery root that we use in the Buffalo sandwich. Vegan

Roasted beets served poké style with sesame, green onion, ginger, and fresh peppers in a mirin & rice wine vinaigrette.

Buttermilk-battered criminis from Rhode Island Mushroom Company, served with a side of Jalapeño cream cheese spread.

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

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,

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

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

We make it daily in small batches with the same ingredients and care as the cooks at Pecorino: sautéing onions, adding garlic and lots of olive oil, the best canned tomatoes, some potatoes, local carrots, and house veg stock. Because of the

Most fast-food soups come frozen in bags from a distant commissary. At Clover, we're obsessed with soups, so we go a different route. Knives, cutting boards, soup pots, garnish, all here in our stores. This soup was inspired by South Indian

Tomato-based chili made with heirloom beans grown by our friend Charley Baer in Maine. This item can be vegan without the sour cream garnish and gluten-free without the side pita. The picture is the bowl, which comes with a side of pita bre

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

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.

A sunchoke (aka Jerusalem artichoke) is a favorite of chefs right now. It's the root part of a sunflower plant, and only comes into season in the winter. When it's fried, we think it tastes like a three-way-cross between a potato, an artich

House-made popover, made with eggs from Maine, filled with organic longwind farm tomatoes, grafton cheddar cheese, fried leeks, smoky tempeh and a little bit of just mayo.

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 wi

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 see

A breakfast bowl version of our most popular seasonal breakfast sandwich! Crispy home fries, with melted truffle butter and arugula, fried "earthy"sunchokes and caramelized onion and our signature soft boiled egg.

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 jal

Creamy chia pudding layered with coconut blueberry mousse, topped with fresh banana, toasted pepitas, and coconut flakes. Made with oat and coconut milk, maple syrup, and bananas for a nutrient-packed, gluten-free start to your day.

Baked rolled oats from Maine using Corrine’s original MIT truck recipe, with a warm hint of cinnamon, sesame, almonds, and a touch of salt. Served with housemade apple compote and topped with rich, golden-hued grassfed yogurt from our frien

Our housemade granola has been a Clover favorite since the early food truck days—crunchy, sweet, and just the right amount of salty, based on Corrine’s original recipe. We now make it with oats from Maine Grains and serve it with whole milk

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 b

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

A Clover classic from our early days, this hearty salad features roasted organic carrots from Winter Moon Roots in Hadley, paired with toasted pistachios, pickled red onions, and a bright cumin–Aleppo vinaigrette. Inspired by Middle Eastern

Roasted beets served poké style with sesame, green onion, ginger, and fresh peppers in a mirin & rice wine vinaigrette.

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

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,

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.

A new muffin inspired by a cake that Chris made for our Apple Meal Box! Secret ingredients: sour cream for tanginess, brown sugar for dark sweetness, and of course: local apples from Western MA.

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.

Topped with an oat crumble, this muffin includes grated carrots to help keep these organic muffins moist, and local Maine blueberries add a bit of tart sweetness.

The first American pastry! Invented by settlers of Portland, Maine. This savory egg based pastry is baked fresh in-house daily. Served with our seasonal carrot marmalade.

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, served over ice

Coffee from Tolima, Columbia, roasted by our longtime friend Derek Anderson at Speedwell Roasters in Plymouth MA. This coffee is sweet, chocolatey, bold - and built for speed. It has a pleasant acidity which we love.

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

Daily scratch made lemonade. Ginger root, freshly squeezed lemon juice, sugar, and filtered water.

This bubbly unsweetened option includes fresh squeezed blood orange and mint.

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.

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.

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

7% REAL JUICE • OG ADDED SUGAR. Real, squeezed oranges and Alphonso mango puree. This flavor debuted as one of our sodas – but we created an unsweetened version that tastes even better than the original.

Made with 100% orange juice, no preservatives, artificial ingredients, added sugar, or GMOs

Purified water with electrolytes.

These beans were grown high up on a mountain in El Salvador on a farm next to a volcano. Volcanic soil, altitude, climate, and skilled farmers all add up to perfect beans. But the rest is up to George Howell. Flavor notes include: Chocolate

Flavor notes consist of: milk chocolate, cinnamon, pomegranate

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.

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

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

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

Prepared by pouring a small amount of frothed milk directly into a double shot of 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.

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.

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

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'.

Raspberry Quinoa Crunch is a bold, unrefined 70% dark organic chocolate with a burst of raspberry essence and a satisfying puffed quinoa crunch. Stone ground for a rich texture and deep flavor, this minimally processed treat takes dark choc

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 s

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

The bold flavors of onion and garlic combine with tangy sour cream on our krinkle-cut kettle chips for an incredible flavor and crunch you can’t resist.

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!