Clover Menu

Raw ginger soda made in house daily.

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.

The chickpea fritter was our very first item, est. 2008. Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder!Silky hummus made with organic chickpeas from Connecticut. Falafel balls (crispy outside, soft inside, toasted spices and fresh herbs.) Cucumber tomato salad we cut each morning. Bright pickled veggies. A drizzle of tahini sauce. 2 side salads: a chickpea, red pepper, eggplant and farro, lemon, dill.

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.

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.

Fried smashed plantains served with a chipotle aioli!

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.

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.

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.

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.

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!

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.

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.

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!

Our meatball has Impossible Meat, made from 4 main ingredients: soy, coconut, potato, and heme, a molecule made by fermenting the root part of a soybean plant. **We fold in fresh garlic, parsley, pita soaked in milk, egg, then bake the meatballs in the oven.** The meatballs get drenched in **Martina's red sauce** and melty Provolone and Pecorino.

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.

Our very first sandwich, est. 2008. Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder!Inside our own pita, baked at our Commissary kitchen. Silky hummus made with organic chickpeas from Connecticut. Falafel balls (crispy outside, soft inside, toasted spices and fresh herbs.) Cucumber tomato salad we cut each morning. Bright pickled veggies. A drizzle of tahini sauce.

The combination of Egg and Eggplant dates back to Iraqi Jews who created a breakfast sandwich called Sabich in Israel in the 1940's and 1950's.Inside our own pita, baked at our Commissary kitchen. . Our silky hummus, made with organic Connecticut chickpeas. Eggplant, peeled, sliced, and quickly fried so that it retains little oil, getting custardy on the inside and crispy on the outside. An egg from Maine Family Farms, laid days ago, hard-boiled and peeled here. Pickled cucumbers, just-cut field tomatoes, and a drizzle of tahini sauce.

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.

Our meatball has Impossible Meat, made from 4 main ingredients: soy, coconut, potato, and heme, a molecule made by fermenting the root part of a soybean plant. **We fold in fresh garlic, parsley, pita soaked in milk, egg, then bake the meatballs in the oven.** The meatballs get drenched in **Martina's red sauce** and melty Provolone and Pecorino.Served with four side salads and a small pita.

The chickpea fritter was our very first item, est. 2008. Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder!Silky hummus made with organic chickpeas from Connecticut. Falafel balls (crispy outside, soft inside, toasted spices and fresh herbs.) Cucumber tomato salad we cut each morning. Bright pickled veggies. A drizzle of tahini sauce. 2 side salads: a chickpea, red pepper, eggplant and farro, lemon, dill.

The combination of Egg and Eggplant has a long and storied history dating back to Iraqi Jews who immigrated to Israel in the early 1960s. In Tel Aviv, the combination is known as Sabich.Our silky hummus, made with organic Connecticut chickpeas. Eggplant, peeled, sliced, and quickly fried so that it retains little oil, getting custardy on the inside and crispy on the outside. An egg from Maine Family Farms, laid days ago, hard-boiled and peeled here. A drizzle of tahini sauce. 2 side salads that change seasonally.

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

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!

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.

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

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.

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.

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 olive oil and the potato, this soup is naturally creamy, and it is perfect with a kids tomato cheddar sandwich, just saying.

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.

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.

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.

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!

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 carrot marmalade.

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

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. 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.

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'atarMake 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

Pu'er is the tea drinker's tea. Try a cup and you'll be part of a tea-drinking tradition that dates to thousands of years ago in the Yunnan Province of China, where large-leaf tea trees (Dayeh) grow. Its history relates closely to the tea trade between China and other nations (like Tibet) It is named for the town from which it was originally sold en route to other countries (Pu'er City).

In-between black and green, this tea satisfies with its cool mintiness and silky tofu, edamame taste. A pleasant tobacco huskiness emerges as the tea cools down. Detoxifying and hydrating, this is the perfect tea to help you turn over a new leaf.

Strong black tea with honeysuckle sweetness, balanced malt and stone fruit flavors. A refreshing brew without any bitterness and just the right amount of bite.

Raw ginger soda made in house daily.

This bubbly unsweetened option includes fresh squeezed lemon and rosemary.

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, pecan, nougat

Carbonated water infused with our home made syrups from 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.

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

Purified water with electrolytes.

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.

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.

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

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.

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.

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.

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.

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.

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

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.