Clover Menu

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.

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!

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 sweet-savory sauce made with mustard and liquid smoke.'

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.

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.

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.

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.

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.

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.

Tender (plant-based) chicken strips, Clover French fries w/rosemary, and a pot of ketchup. A perfect snack for a kid of any age.

The story of this bowl started on our very first food truck, when our first chef Rolando made a wakame seaweed-cucumber-radish salad he jokingly called 'Surf-n-Turf.' ***Later on when we were developing items for our Meal Boxes, we stumbled upon the idea of making poke (usually raw fish) using beets. The beets have a similar refreshing, briny sweetness.***To this we add a bunch of traditional (and Clover-y) components of a Hawaiian-Japanese poke bowl: fresh tofu, farro, sliced green onions, pickled bullhorn peppers, and more.

The story of this bowl started on our very first food truck, when our first chef Rolando made a wakame seaweed-cucumber-radish salad he jokingly called 'Surf-n-Turf.' ***Later on when we were developing items for our Meal Boxes, we stumbled upon the idea of making poke (usually raw fish) using beets. The beets have a similar refreshing, briny sweetness.***To this we add a bunch of traditional (and Clover-y) components of a Hawaiian-Japanese poke bowl: fresh tofu, farro, sliced green onions, pickled bullhorn peppers, and more.

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.

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.

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 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.

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. Served with two 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.

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.

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

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.

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.

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.

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

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)!

Lemonade from fresh squeezed lemons, white sugar, and 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.