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.

Traditional Italian meatballs are made with impossible foods meat, house marinara sauce, and two kinds of cheese. Plus four hearty side salads.

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.

**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

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. \n***\nTo 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.**

a savory, smoky, creamy white bean and **eggplant baba ghanoush** - made with our favorite local beans from Baer's Best\n- a **sumac tzatziki** - if you've never had sumac it's like lemon juice mixed with sundried tomatoes - a totally wonderful herb and great mixed with yogurt and cucumbers \n- savory, meaty **Shawarma-style portobello mushrooms**\n- a **sumac lemon vinaigrette** (based on something Jasper makes at home)\n- **fresh tomatoes, cucumbers, and lemon**\n- an herby, fresh, crunchy **quinoa

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

A classic BLT, just-cut tomatoes, lettuce, vegan mayonnaise and smoky tempeh served on 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.

Premium single-origin coffee made as a pour-over - roasted by Chris Gatti at the little wolf in Massachusetts. Farm and country of origin change seasonally.

Also known as sun tea. Full of vitamin C.

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.

Housemade organic pita, Grafton cheddar cheese, and organic tomatoes.

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

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