Clover Menu

Rainbow carrots from winter moonroots, with silky hummus, made in-house, and from organic local chickpeas garnished with our chickpea roasted red pepper eggplant salad.

House-made silky hummus, zaatar, and olive oil.

Fluffy organic pita baked daily at cloverhub using Maine grains and king Arthur wheat.

Chickpeas, with Roasted Red Peppers and Roasted Eggplant, fresh herbs

Clover Homemade Pita warmed w Z'attar and Olive oil.

Local Maine Farms Egg, Hard Boiled.

Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: **Potatoes. Rosemary. Kosher Salt.** \n\nOur 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.

Clover lemonade made from local seasonal fruit

Organic hibiscus flowers steeped with a bit of brown sugar.

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

**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 fr

This platter features Red Fire Farm zucchini, which is prolific and crisp this time of year, fresh corn we shuck ourselves each day, and shiso, an Asian herb that tastes like a cross between mint, basil, and licorice.

Falafel sandwich on house-made organic pita with silky hummus, cucumber tomato salad, pickled veggies, five falafel balls, and tahini. Inspired by a trip to Paris and now a Boston icon.

Traditional Italian meatballs are made with impossible foods meat, house marinara sauce, two kinds of cheese, and house-made organic pita.

This sandwich features Red Fire Farm zucchini, which is prolific and crisp this time of year, fresh corn we shuck ourselves each day, and shiso, an Asian herb that tastes like a cross between mint, basil, and licorice.

It has our classic BBQ sauce (inspired by a trip to Texas), pulled pork we sear in-house (using Tender meat made from plants), and a slaw featuring local fennel, onions, and peppers. We dress everything with a creamy dill dressing. (This item is vegan)

Milk, potatoes, and beautiful local corn from Verrill Farm in Concord, garnished with Fresno chiles and green onions.

Premium single-origin coffee made as a pour-over - roasted by Derek Anderson at speedwell in Massachusetts. Farm and country of origin change seasonally.

Premium single-origin coffee made as a pour-over - roasted by will pratt at tandem in Maine. Farm and country of origin change seasonally.

Also known as sun tea. Full of vitamin C.

Premium single-origin coffee, made as a pour-over-chocolatey, nutty, and bold. Grown on Montecarlo estate in El Salvador, roasted by George Howell in Massachusetts.

Rhode Island grew herbal tea.

Rare premium black tea sourced from China with malty and peachy notes.

Rare premium oolong tea sourced from Vietnam with caramel sweetness.

Rare premium puer tea sourced from China with funky and woodsy notes.

Rare premium green tea sourced from China with minty notes.

House made organic pita, Teddie peanut butter, and seasonal jam.

House-made organic pita, maple syrup, and Teddie peanut butter.

A popular cookie in Texas, buttery and delicious, a must try. Contains, Nuts, Eggs, and Butter