Clover Food Lab (LMA)

Falafel sandwich on house-made organic pita with silky hummus, cucumber tomato salad, pickled veggies, 5 falafel balls, and tahini. Inspired by a trip to Paris, now a Boston icon.

Rhode island mushroom co cultivates beautiful, fresh mushrooms and picks them specifically for clover. We batter and fry them quickly at a high temperature, so they're crisp on the outside but succulent on the inside. Served with a sour cream dijon dipping sauce and pickle slices.

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.

Silky hummus, falafel balls, pickled vegetables, tahini, cucumber tomato salad, and 2 hearty side salads or greens.

Traditional Italian meatballs made with Impossible Foods meat, house marinara sauce, and 2 cheeses. Plus 4 hearty side salads or greens.

Traditional Italian meatballs made with Impossible Foods meat, house marinara sauce, and 2 cheeses, on house-made organic pita.

Fried crimini mushrooms, marinara, provolone, and local greens on fluffy house-made organic pita bread.

Creamy black bean spread made with local Western-mass-grown black beans. Fried sweet plantains, nestled on top of the creamy bean spread. Western mass beets and carrot slaw and fried rice. Served with two hearty side salads or greens.

Inspired by BBQ platters in Texas. House-made seitan (lean protein made of wheat), baked with house BBQ sauce, grafton cheddar, and caramelized onions. Served with pickles, potato salad, and pickled red cabbage. Plus hearty side salads or greens.

At home, Ayr would sizzle seitan in a pan with caramelized onions and cheddar. He thought it would make a good sandwich for our menu, and he and Rolando set out to make each ingredient in the sandwich from scratch. The best part? Going to Texas on a food research trip using the full custom bbq gospel as a guide, to taste brisket upon brisket upon brisket. Our seitan sandwich has our own pita bread, baked a few hours ago. housemade seitan (lean protein made from wheat, BBQ spices and clover BBQ sauce inspired by that trip to Texas covered in cheddar and caramelized onions, plus lettuce, sliced cocktail tomatoes from Vermont or field tomatoes from ma, and a swipe of mayo.

Falafel sandwich on house-made organic pita with silky hummus, cucumber tomato salad, pickled veggies, 5 falafel balls, and tahini. Inspired by a trip to Paris, now a Boston icon.

An homage to jalapeño poppers. Cream cheese-jalapeño spread, fried Rhode Island mushrooms, local kale from Western Mass, and thinly-sliced red onions, nestled in fluffy house-made pita.

Warm eggplant slices and a sliced hard boiled egg, on house-made organic pita with silky hummus, cucumber tomato salad, and tahini. People scream when we threaten to take this off the menu.

Traditional Italian meatballs made with Impossible Foods meat, house marinara sauce, and 2 cheeses, on house-made organic pita.

At home, Ayr would sizzle seitan in a pan with caramelized onions and cheddar. He thought it would make a good sandwich for our menu, and he and Rolando set out to make each ingredient in the sandwich from scratch. The best part? Going to Texas on a food research trip using the full custom bbq gospel as a guide, to taste brisket upon brisket upon brisket. Our seitan sandwich has our own pita bread, baked a few hours ago. housemade seitan (lean protein made from wheat, BBQ spices and clover BBQ sauce inspired by that trip to Texas covered in cheddar and caramelized onions, plus lettuce, sliced cocktail tomatoes from Vermont or field tomatoes from ma, and a swipe of mayo.

A classic BLT. Just-cut tomatoes, lettuce, mayo, and smoky tempeh served on house-made organic pita.

Creamy black bean spread made with local Western-mass-grown black beans. Fried sweet plantains, nestled on top of the creamy bean spread. Western mass beets and carrot slaw and fried rice. Served on housemade organize pita.

Fried crimini mushrooms, marinara, provolone, and local greens on fluffy house-made organic pita bread.

Inspired by BBQ platters in Texas. House-made seitan (lean protein made of wheat), baked with house BBQ sauce, grafton cheddar, and caramelized onions. Served with pickles, potato salad, and pickled red cabbage. Plus hearty side salads or greens.

Silky hummus, falafel balls, pickled vegetables, tahini, cucumber tomato salad, and 2 hearty side salads or greens.

Silky hummus, warm eggplant, sliced hard boiled egg, tahini, cucumber-tomato salads, and 2 hearty side salads or greens.

Traditional Italian meatballs made with Impossible Foods meat, house marinara sauce, and 2 cheeses. Plus 4 hearty side salads or greens.

Daily-changing platter made with 4 hearty salads or greens plus silky hummus.

An homage to jalapeño poppers. Cream cheese-jalapeño spread, fried Rhode Island mushrooms, local kale from Western Mass, and thinly-sliced red onions, plus 2 side salads or greens.

Creamy black bean spread made with local Western-mass-grown black beans. Fried sweet plantains, nestled on top of the creamy bean spread. Western mass beets and carrot slaw and fried rice. Served with two hearty side salads or greens.

Fried crimini mushrooms, marinara, provolone, and local greens with two hearty side salads or more greens.

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.

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

Rhode island mushroom co cultivates beautiful, fresh mushrooms and picks them specifically for clover. We batter and fry them quickly at a high temperature, so they're crisp on the outside but succulent on the inside. Served with a sour cream dijon dipping sauce and pickle slices.

This salad is made from western mass ingredients that we can get this time of year: napa cabbage, red endive, kale, frisee, easter egg radishes, and carrots. Served with cut veggies and a vegan turmeric buttermilk dressing.

Beluga lentils, toasted hazelnuts, dried cherries, and fresh herbs.

Organic chickpeas, feta cheese, peppers, olives, capers, a bit of parsley.

Roasted organic carrots from winter moon roots in Hadley, toasted pistachios, pickled red onions, and a cumin-Aleppo vinaigrette.

Fluffy organic pita baked daily at CloverHUB using Maine Grains and King Arthur wheat.

Hard-boiled egg. We used to buy eggs from a chip-in farm in bedford, ma. we liked their eggs because they were fresh (unlike supermarket eggs which can be up to 90 days old and you could tour the henhouses.) as clover grew, chip-in farm had to add henhouses. When the owner retired, we searched for a new egg supplier. Chris went to Maine and toured a new cage-free egg farm. On the same trip, he toured a conventional egg farm, which was a scary place. Ingredients and allergens are eggs.

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

House-made organic pita, Grafton cheddar cheese and organic tomatoes.

House-made organic pita, maple syrup, and Teddie peanut butter.

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. George is a friend of ours. He roasts right up the road in acton, ma, and has been honored with every award in the coffee industry. He's the reason people talk about coffee like wine, and the reason why growers are paid better wages for their hard work. He roasted this coffee especially for clover, and we're super excited for you to try it. We taste notes of milk chocolate.

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.

Local grassfed milk, steamed and poured over George Howell coffee.

Rhode island grown herbal tea.

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

Rare premium oolong tea sourced from Vietnam with caramel sweetness.

Rare premium green tea sourced from China with minty notes.

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

Small batch George Howell coffee crash-brewed over ice.

Rhode Island grown iced teas.

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

Cut, squeezed, strained right when you order.

Local Boston water, double filtered, environmentally friendly without transportation costs. Please re-use. Free refills included.

We make our iced coffee to order, one cup at a time. Back when we got started, this was a pretty crazy idea. We were inspired by coffee shops in Japan that were experimenting with iced pour-over coffees, and we came up with a method that worked well in a fast-food context. The result is clean and clear and fresh.

If you stop by in the morning, you'll see soups being made for lunchtime. All our soups are made from scratch daily. This soup was inspired by Ayr's trip over the summer to New Brunswick, where hearty stews were all around. Sautéed yellow onions, carrots, rutabaga and turnip from winter Moon Roots Farm, PEI potatoes, crushed tomatoes, split peas, and mushrooms. Served with a house-made potato chip, fresh flat-leaf parsley, and a side of pita.

Martina grew up in Rome. Her family friends own a restaurant called pecorino (look it up if you find yourself on those beautiful streets) where they make a dish called frittata di patate. Martina sent Ayr there when he took his family to Rome, and he agreed: what a cool dish. 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. We make it daily in small batches with the same ingredients and care: 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 (but accidentally vegan!) and it is perfect with a kid's tomato cheddar sandwich, just saying. It can be made vegan with no garnish.

Most fast-food soups come frozen in bags from a distant commissary. At clover, we're obsessed with soups, so we go a different route. Knives, cutting boards, soup pots, garnish, all here in our stores. 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 Sseeds in Montana, coconut milk, and warming spices like Aleppo pepper and ginger.