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.

Sweet and savory roasted then fried Next Barn Over sweet potatoes, smoked cheddar from Grafton Village Cheese in VT, shoyu mayo, a soft boiled egg and a sprinkle of bright and slightly spicy togarashi mix.

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.

A warm, protein-packed breakfast bowl, *loosely* inspired by breakfast tacos we love from Austin (sans tortilla). *** It starts off with warm heirloom black beans, grown by Charley Baer in ME; a soft-boiled egg; just-made home fries featuring potatoes from Sparrow Arc Farm in VT; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde (thank you Jenny from the Clover kitchen for sharing your recipe!). *** We've been hearing tons of requests for less bready breakfast options - we hope you'll check this one out!

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

The first American pastry served with seasonal jam.

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

Maines grain’s oats served with seasonal macerated fruit, almonds and cashew butter.

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

Our 6.5-Minute Soft-Boiled Egg is the perfect balance of tender whites and a luscious, slightly runny yolk. Cooked precisely for 6.5 minutes, this egg offers a creamy, rich texture that elevates any meal. It’s ideal for adding a savory touch to sandwiches, salads, or enjoyed simply on its own with a pinch of salt.

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.**

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.

Organic Hibiscus Flowers steeped with a bit of brown sugar

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.

After all, the chocolate chip cookie itself wasn't even invented until 1938. Cowboy cookies are still a delicious treat. This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.

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. The 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.

Traditional Italian meatballs made with impossible foods meat, house marinara sauce, and two cheeses, on house-made organic pita.

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.

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 sauce made with honey, mustard, and liquid smoke.

Shoyu mayo, twice-cooked sweet potatoes, salad made with red cabbage, shiso, scallions, daikon radish, crisp fried tempura sesame seeds. Ray from Next Barn Over (a farm fed by the fertile Connecticut River) harvested a bumper crop of 9,000 pounds of organic sweet potatoes in Fall 2014, and asked us if we wanted to buy them. Enzo came up with the Japanese Sweet Potato to use that harvest, and it turned out to be one of our biggest hits. Those 9,000 pounds of sweet potatoes that first year laid the groundwork for the 60,000 pounds that we're now buying this year. Sweet Potatoes, Large Pita, Red Cabbage, Mayo, Daikon Radish, Green Onions, Water, Soy Sauce, Miso Paste, King Arthur Special Flour, Maple Syrup, Rice Wine Vinegar, Shiso Leaves, Black Sesame Seed, Lemon Juice, Sesame Oil, Garlic, Corn Starch, Kosher Salt, Soda Water

We came up with this sandwich back in 2014, as an attempt to **redeem the humble brussels sprout,** which had a bad rap when most of us were growing up. Sour cream dijon spread, smoked Grafton cheddar, fried MA brussels tossed with zaatar, pickled red cabbage, toasted hazelnuts, all folded into our fluffy pita made with local and organic wheat from Maine. Customers beg us to keep this sandwich around but we're committed to only serving it when brussels are in season in Western MA. Fun fact: Lucia became obsessed with the sandwich, having 1 or 2 each day. When brussels went out of season, she threatened to quit if we didn't keep it on the menu. So the Brussels Sandwich became a year-round staple on the MIT truck only, even when brussels weren't in season. It was a little secret you may have known about if you were a customer from 2014-2016.

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.

We recently met the folks from Tender in Somerville - they're working on a really cool plant-based chicken made from spinning plant fibers! We'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. In 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. This item is in-testing. Please tell us what you think - chat with us in-person or write to us - info@cloverfoodlab.com.

Kofta are meatballs that originate from the Middle East and India (the word originates from the Persian word "to beat or grind".) We make our Kofta using Impossible meat, bulgar, bread crumbs, mint, pomegranate molasses, and a bunch of other yummy ingredients. In your bowl you'll get our housemade silky hummus, farro-lemon-dill salad, 5 falafel balls, 3 kofta patties, cucumber-tomato salad, chickpea-eggplant-pepper salad, a lemon wedge, and our addictive green tahini. This 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. 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.

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 onions, tostones (fried smashed plantains), fried jalapeños and a sprinkling of scallions. For drizzling: a smoky vegan crema sauce. ...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. We're dredging, battering and frying it - aiming for something between fried chicken and chicken fingers. This 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.

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 onions, tostones (fried smashed plantains), fried jalapeños and a sprinkling of scallions. For drizzling: a smoky vegan crema sauce. ...And newly in-testing: a pile of sweet and smoky seared pork, made entirely from plants by our friends at Tender in Somerville.

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. 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. This platter comes with a side of pita, baked from scratch on our 900-degree oven using organic and locally-milled flour from Maine Grains. *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.

Jasper’s BBQ Bowl is a hearty bowl features BBQ bean spread, potato tempeh salad, German slaw, fresh tarragon pepper slaw, savory collard greens, cornbread topped with fried jalapeños, pickles, tender BBQ pork, and a delicious fennel onion jam. Perfect for fall!

Shoyu mayo, twice-cooked sweet potatoes, salad made with red cabbage, shiso, scallions, daikon radish, crisp fried tempura sesame seeds. The platter comes with two seasonal side salads and a piece of pita bread. Ray from Next Barn Over (a farm fed by the fertile Connecticut River) harvested a bumper crop of 9,000 pounds of organic sweet potatoes in Fall 2014, and asked us if we wanted to buy them. Enzo came up with the Japanese Sweet Potato to use that harvest, and it turned out to be one of our biggest hits. Those 9,000 pounds of sweet potatoes that first year laid the groundwork for the 60,000 pounds that we're now buying this year. Sweet Potatoes, Large Pita, Red Cabbage, Mayo, Daikon Radish, Green Onions, Water, Soy Sauce, Miso Paste, King Arthur Special Flour, Maple Syrup, Rice Wine Vinegar, Shiso Leaves, Black Sesame Seed, Lemon Juice, Sesame Oil, Garlic, Corn Starch, Kosher Salt, Soda Water

We came up with this platter back in 2014, as an attempt to redeem the humble brussels sprout, which had a bad rap when he was growing up. Sour cream dijon spread, smoked Grafton cheddar, fried MA brussels tossed with zaatar, pickled red cabbage, toasted hazelnuts. Served with two seasonal side salads and pita. Customers beg us to keep this around but we're committed to only serving it when brussels are in season in Western MA. Fun fact: Lucia became obsessed with the sandwich, having 1 or 2 each day. When brussels went out of season, she threatened to quit if we didn't keep it on the menu. So the Brussels Sandwich became a year-round staple on the MIT truck only, even when brussels weren't in season. It was a little secret you may have known about if you were a customer from 2014-2016.

Sparrow Arc Farms Potatoes (VT) hand cut and fried to order with fresh rosemary.

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)

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

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 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.

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. *** This item is inspired by "The Special" at Garden Catering in CT. Look it up if you're ever in the Nutmeg State! *** This item is in-testing. If you have feedback please talk to our staff or email Chris at info@cloverfoodlab.com.

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

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

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

Try these with, brie & pepper jelly, sharp cheddar, spicy hummus, fresh churned butter, peanut butter & jelly, or apple butter. Our signature cornmeal crunch topped with olive oil and sea salt, make these crackers the perfect pair for just about anything. Ingredients: unbleached wheat flour with malted barley flour, water, yellow cornmeal, canola oil, wheat bran, sea salt, olive oil.

Made with canned tomatoes, mashed potatoes, lots of olive oil and garlic, the frittata di patate ends up looking kind of like a cake. Our Roman Tomato Soup is an homage to that food memory.

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, grafton cheddar cheese and organic tomatoes.

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. *** This item is inspired by "The Special" at Garden Catering in CT. Look it up if you're ever in the Nutmeg State! *** This item is in-testing. If you have feedback please talk to our staff or email Chris at info@cloverfoodlab.com.

Introducing our Almond Macaroon: a deliciously gluten-free treat baked fresh daily! Each bite offers a delightful contrast – a perfectly crisp, golden-brown exterior gives way to a soft, chewy center bursting with rich almond flavor. Whether you’re indulging on the go or savoring alongside a coffee, this irresistibly light and airy delight is crafted to satisfy with every bite.

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

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

Perfectly unrefined 70% dark stone ground organic chocolate with a burst of raspberry essence and a puffed quinoa crunch. Amaze Bars take stone ground chocolate to another dimension by pairing incredible flavor experiences with our minimally processed, bold dark chocolate. Ingredients: Organic Cacao Beans, Organic Cane Sugar, Organic Puffed Quinoa, Organic Cocoa Butter, Organic Raspberry Oil (Organic Vegetable Oil and Natural Flavors). May Contain Traces of Tree Nuts and Sesame Seeds. CERTIFICATIONS This product is certified USDA Organic, Direct Trade Certified, Non-GMO, Certified Gluten Free, and Kosher Pareve. It is also dairy free, soy free, and vegan.

Perfectly unrefined, super intense 95% dark stone ground organic chocolate with a tropical twist of toasted coconut. This barely-sweet bar lets the bright fruity flavors of our cacao shout loud and proud! We think our simple stone ground process makes the best ultra dark chocolate you'll find. 95% 2.5 oz Dark Chocolate Bar. Ingredients: Organic Cacao Beans, Organic Coconut, Organic Cane Sugar. Contains Coconut. May Contain Traces of Tree Nuts and Sesame Seeds. CERTIFICATIONS This product is certified USDA Organic, Direct Trade Certified, Non-GMO, Certified Gluten Free, and Kosher Pareve. It is also dairy free, soy free, and vegan.

Perfectly unrefined 80% dark stone ground organic chocolate with a crave-worthy combo of fresh roasted almonds and a sprinkle of sea salt. Amaze Bars take stone ground chocolate to another dimension by pairing incredible flavor experiences with our minimally processed, bold dark chocolate. 80% 2.5 oz Dark Chocolate Bar. Ingredients: Organic Cacao Beans, Organic Cane Sugar, Organic Almonds, Organic Cocoa Butter, Sea Salt. Contains Almonds. May Contain Traces of Other Tree Nuts and Sesame Seeds.

Perfectly unrefined 60% dark stone ground organic chocolate with a trifecta of tasty: toffee, almonds, and sea salt. Amaze Bars take stone ground chocolate to another dimension by pairing incredible flavor experiences with our minimally processed, bold dark chocolate. Ingredients: Organic Cacao Beans, Organic Cane Sugar, Organic Toffee (Organic Evaporated Cane Juice, Sea Salt, Natural Flavor, Organic Caramel Color), Organic Almonds, Organic Cocoa Butter, Sea Salt. Contains Almonds. May Contain Traces of Other Tree Nuts and Sesame Seeds.

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, sea salt.

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

Clover-squeezed lemons mixed with whatever spices or fruits are in season. Check the clover website for today's offering.

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 When 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 Isn’t it time someone used real limes in lime sparkling water? We use 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.

4% REAL JUICE • 0G ADDED SUGAR We wanted our Raspberry Lime sparkling water to actually taste like raspberries and limes, so we crushed real raspberries and limes into it. The result is light, bright, and deliciously refreshing. It's quite simple, really.

7% REAL JUICE • OG ADDED SUGAR Two tropical fruits are better than one. 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. Mango Orange is sunny. Like your disposition.

Premium single origin coffee, made as a pourover - chocolatey, nutty and bold. Grown on montecarlos estate in El Salvador, roasted by george howell in Massachusetts.

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.