Clover Food Lab Menu

Soft-boiled egg, impossible meat breakfast sausage, provolone cheese on house-made organic pita.

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

This sandwich was inspired by smoked salmon benedict, one of our dev chef Phil's favorite/often-ordered brunch items. The **everything bagel spice mix** sprinkled on top is all the ingredients that you'd find on an everything bagel (but toasted so the flavors open up). There's our **6.5 minute Maine egg,** plus **a caper lemon cream cheese spread** and**sliced tomato and red onion.**

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.

This bowl features smashed, fried, and chopped new potatoes, melted Grafton cheddar, smoky tempeh, chipotle aioli, sour cream, green onion, and a soft egg.

Maine Blueberry Muffin folded into a batter made bright by local carrots topped with an oatmeal maple crumb

Oats soaked in house-made banana macadamia nut milk. Served with crunchy peanut butter and banana.

Premium single origin coffee, made as a pourover - roasted by derek anderson at speedwell in massachusetts. farm and country of origin changes seasonally.

Premium single origin coffee, made as a pourover - roasted by will pratt at tandem in maine. farm and country of origin changes seasonally.

Premium single origin coffee, made as a pourover - roasted by chris gatti at little wolf in massachusetts. farm and country of origin changes seasonally.

Super crowd-pleasing tea with raspberry notes and a bit of caffeine.

Choose this after a hard day. Great for unwinding your mind.

In between black and green tea, but mild and sweet.

Black tea. Zero bitterness. Hard to believe, but true.

Smoky, savory, fermenty tea.

Steeped organic Chinese black tea. Unsweetened.

Clover's Seasonal Lemonade, changes mostly and sometime weekly, using herbs and various fruits to add a seasonal twist to your everyday lemonade, using fresh pressed lemons.

A classic melt in your mouth chocolate chip cookie made fresh.

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.\n\n\nThe Clover version starts with our own pita, baked hours ago using whole wheat from Maine. 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. Cucumber tomato salad we cut here each day, and a drizzle of tahini sauce.

Our own pita, baked hours ago in East Cambridge, mayo, smoky tempeh that we roast with a bit of safflower oil, sliced cocktail tomatoes from Backyard Farms in Maine (or field tomatoes from MA), and green leaf lettuce.

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.

We've been having fun playing with Tender (meat made from plants right here in Somerville). \n***\nThis sandwich gets Tender chicken strips we batter and fry here, lettuce, tomato, and pickles, with a sauce made with honey, mustard, and liquid smoke.

Warm pita with roasted and flash-fried carrots from Winter Moon Roots Farm, topped with habanero sauce, feta sauce, cabbage honey lime slaw, and fried farro. Inspired by a buffalo chicken sandwich, this dish has become a fan favorite since its creation in 2016, winning praise from even the most devoted meat eaters.

We recently met the folks from Tender in Somerville - they're working on a really cool plant-based chicken made from spinning plant fibers!\n\n\n\nWe're dredging, battering and frying it - aiming for something between fried chicken and chicken fingers - be sure to dip it in herby tahini sauce and top with a squeeze of lemon.\n\n\n\nIn your bowl you'll get our housemade silky hummus, farro-lemon-dill salad, 5 falafel balls, a pile of fried Tender chicken, cucumber-tomato salad, chickpea-eggplant-pepper salad, a lemon wedge, and our herby green tahini.\n\n\n\nThis item is in-testing. Please tell us what you think - chat with us in-person or write to us - info@cloverfoodlab.com.

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\n\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.

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 onions, tostones (fried smashed plantains), fried jalapeños and a sprinkling of scallions. For drizzling: a smoky vegan crema sauce.\n\n...And newly in-testing : a pile of Tender chicken! We recently met the folks from Tender in Somerville - they're working on a really cool plant-based chicken made from spinning plant fibers in something akin to a cotton candy machine.\n\nWe're dredging, battering and frying it - aiming for something between fried chicken and chicken fingers.\n\nThis item is in-testing. Please try it - and when you do, please tell us what you think - chat with us in-person or write to Chris at info@cloverfoodlab.com.

Silky hummus, falafel balls, pickled vegetables, tahini, cucumber tomato salad and two hearty side salads or greens.

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.\n\n\nOur 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.\n\n\nThis platter comes with a side of pita, baked from scratch on our 900-degree oven using organic and locally-milled flour from Maine Grains.\n\n\n*Because we serve what’s in season, our selection of sides changes from hour to hour, and from restaurant to restaurant. That’s why info for platters doesn't include side salads. If you want to approximate, an average Clover side salad has 60 calories, 2 g protein, and 4 g fat. This platter can be made vegan.

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.

Jasper here. It started with a Thai-inspired sweet potato salad I've had on the menu for quite a while. I wanted to expand on some of those flavors, making it even richer and heartier. \n***\nI made a batch of coconut rice, fried up some local Brussels sprouts and sweet potatoes, and roasted some carrots. I surrounded those fall ingredients with a cast of Thai flavors: tamarind, lime leaf, coconut, chilis, peanuts, Thai basil. For lightness and crunch: a cucumber salad, and peanuts for garnish. \n***\nI want this bowl to stand up as a hearty, filling option for you all, whether you're grabbing it for lunch or dinner.

Jasper here. It started with a Thai-inspired sweet potato salad I've had on the menu for quite a while. I wanted to expand on some of those flavors, making it even richer and heartier. \n***\nI made a batch of coconut rice, fried up some local Brussels sprouts and sweet potatoes, and roasted some carrots. I surrounded those fall ingredients with a cast of Thai flavors: tamarind, lime leaf, coconut, chilis, peanuts, Thai basil. For lightness and crunch: a cucumber salad, and peanuts for garnish. And on top: strips of plant-based Tender chicken that we batter and fry here.\n***\nI want this bowl to stand up as a hearty, filling option for you all, whether you're grabbing it for lunch or dinner.

Jasper here. It started with a Thai-inspired sweet potato salad I've had on the menu for quite a while. I wanted to expand on some of those flavors, making it even richer and heartier. \n***\nI made a batch of coconut rice, fried up some local Brussels sprouts and sweet potatoes, and roasted some carrots. I surrounded those fall ingredients with a cast of Thai flavors: tamarind, lime leaf, coconut, chilis, peanuts, Thai basil. For lightness and crunch: a cucumber salad, and peanuts for garnish. And on top: strips of plant-based Tender chicken that we batter and fry here.\n***\nI want this bowl to stand up as a hearty, filling option for you all, whether you're grabbing it for lunch or dinner.

Warm pita with roasted and flash-fried carrots from Winter Moon Roots Farm, topped with habanero sauce, feta sauce, cabbage honey lime slaw, and fried farro. Inspired by a buffalo chicken sandwich, this dish has become a fan favorite since its creation in 2016, winning praise from even the most devoted meat eaters. Platters are deconstructed versions of the sandwich which come with a side of pita and two seasonal side salads.

Eight 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.

Fried smashed plantains served with a chipotle aioli!

Farro, Red Bell Peppers, Yellow/Spanish Onions, Lemon Juice, Olive Oil, Safflower Oil, Capers, Parsley, Dill, Sugar, Kosher Salt

Chickpea, Eggplant, Red Pepper (Red Peppers, Eggplant, Chickpeas, Red Wine Vinegar, Safflower Oil, Parsley, Dijon Mustard, Kosher Salt, Sugar, Fresh Garlic, Cumin Seeds)\n\n

House made pita, olive oil and Za'atar, baked for 3 minutes to toast up. \nMilanaise Organic Flour, Water, Local Whole Wheat Flour, Olive Oil, Yeast, Kosher Salt, Za'atar Spice, Olive Oil\n\n

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

Water, Tahini Soom, Garbanzo Bean, Lemon Juice, Olive Oil, Garlic, Kosher Salt, Baking Soda, Zaatar, Cumin Seeds\n\nHummus 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.

Rainbow carrots from winter moon roots, with silky hummus made in house, from organic local chickpeas garnished with a Greek chickpea salad.

Our Hard-Boiled Egg is cooked to perfection, with a firm yet tender white and a fully set, creamy yolk. It’s a simple, wholesome addition that brings satisfying protein and a mild, savory flavor to any dish — ideal for enjoying on the go, sliced in salads, or as a hearty breakfast companion.

A kids version of our famous Chickpea Fritter, hummus, pickles, 3 falafel and tahini!

Tender (plant-based) chicken strips, Clover French fries w/rosemary, and a pot of ketchup. A perfect snack for a kid of any age. \n***\nThis item is inspired by "The Special" at Garden Catering in CT. Look it up if you're ever in the Nutmeg State! \n***\nThis item is in-testing. If you have feedback please talk to our staff or email Chris at info@cloverfoodlab.com.

Cauliflower, Safflower Oil, Red Onions, Lemon Juice, Swiss Chard, Sunflower Seeds, Kosher Salt, Basil, ground Turmeric, Garlic

Baked overnight each evening at Clover.\n“Fluffy pita pocket” \nUses organic flour and Maine-grown wheat \nRecommend it to be served warm in order to maximize deliciousness!

This soup was inspired by South Indian soups, and has become one of the best selling Clover soups of all time. We sautée onions, celery, and leeks, then add **organic pardina lentils from Timeless Seeds in Montana,** coconut milk, and warming spices like Aleppo pepper and ginger. The bowl comes with a side of pita bread.

Housemade organic pita, maple syrup and teddie peanut butter.

Housemade organic pita, seasonal jam and teddie peanut butter.

Meet the Fritter Critter! Specially made for kids, this mini version of our famous chickpea fritter is packed with fun flavors—creamy hummus, crispy falafel, and tangy pickles. A playful and tasty bite-sized treat that's perfect for little adventurers!

Tender (plant-based) chicken strips, Clover French fries w/rosemary, and a pot of ketchup. A perfect snack for a kid of any age. \n***\nThis item is inspired by "The Special" at Garden Catering in CT. Look it up if you're ever in the Nutmeg State! \n***\nThis item is in-testing. If you have feedback please talk to our staff or email Chris at info@cloverfoodlab.com.

A classic melt in your mouth chocolate chip cookie made fresh.

Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients. 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. Chia seeds add a delightful crunch and a boost of fiber, while oat milk and a hint of oil create a soft, melt-in-your-mouth texture. This cookie is a nostalgic favorite, reimagined for a vegan lifestyle—perfect for a midday snack or a cozy dessert!

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

Ingredients: Potatoes, sunflower and/or safflower oil, bbq seasoning (sugar, salt, maltodextrin, tomato powder, onion powder, garlic powder, honey, yeast, citric acid, paprika extract, natural flavoring, natural smoke flavor).

Ingredients: Potatoes, sunflower and/or safflower oil, sweet onion seasoning (sugar, salt, onion powder, garlic powder, citric acid).

Ingredients: Potatoes, sunflower and/or safflower oil, salt and vinegar seasoning (maltodextrin, sea salt, citric acid, white vinegar powder).

Small batch george howell coffee crash-brewed over ice.

Organic Hibiscus Flowers steeped with a bit of brown sugar

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

PATH Water is a refreshing, sustainably bottled water designed to make hydration both pure and eco-friendly. Housed in a sturdy, reusable aluminum bottle, PATH Water is ultra-purified and crisp, providing clean, delicious water that you can refill and enjoy again and again. With a commitment to reducing single-use plastics, PATH Water is perfect for those seeking a more sustainable way to stay hydrated on the go.

Natalie's orange juice is made from fresh oranges. Rich in Vitamin C & folate, both are known to support immune function & prevent cell damage. Voted America’s Best Tasting (9x) by Cook’s Illustrated 2014, Woman’s Day, Good Housekeeping, Real Simple, Cook’s Illustrated 2008, bon appétit, The Today Show & Serious Eats.

3% REAL JUICE • 0G ADDED SUGAR\n\nWhen life hands us lemons, we make them sparkly. 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. Except much more portable.

4% REAL JUICE • 0G ADDED SUGAR. Real squeezed lime juice - never from concentrate - that comes from the best tasting, ripest limes. Refreshing on its own or added to your favorite cocktail.

10% REAL JUICE • 0G ADDED SUGAR. Real squeezed grapefruits, alongside touches of orange and lemon to highlight the flavor of the grapefruit. If you like eating grapefruits—we think you’ll love drinking Spindrift Grapefruit.

\n\n4% REAL JUICE • 0G ADDED SUGAR. Crushed real raspberries and limes. The result is light, bright, and deliciously refreshing. It's quite simple, really.

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

Premium single origin coffee, made as a pourover - roasted by derek anderson at speedwell in Massachusetts. Farm and country of origin changes seasonally.

Premium single origin coffee, made as a pourover - roasted by will pratt at tandem in Maine. Farm and country of origin changes seasonally.

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

Rare premium oolong tea sourced from Vietnam with caramel sweetness.

Rare premium pu'er tea sourced from China with funky, woodsy notes.

Rare premium green tea sourced from China with minty notes.