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

Lemonade from fresh squeezed lemons, white sugar and cranberries.

Organic hibiscus flowers steeped with a bit of brown sugar.

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.

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.

Our own pita, baked a few hours ago at CloverHUB. 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 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 meatball has impossible meat, made from 4 main ingredients: soy, coconut, potato, and heme, a molecule made by fermenting the root part of a soybean plant. We fold in fresh garlic, parsley, pita soaked in milk, egg, then bake the meatballs in the oven. The meatballs get drenched in Martina's red sauce and melty provolone and pecorino.

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.

Cilantro mint chutney, fried paneer (a fresh cheese,) chaat (an Indian street snack we make with fried chickpeas, fresh jalapeños, pickled cabbage and pickled onions), a drizzle of sidehill farm yogurt and a drizzle of tamarind sauce.

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**). Caramelized onions, lettuce, sliced cocktail tomatoes from maine or field tomatoes from MA and mayo.

Our salads are hearty, packed with stuff that's really good for you, and they change daily depending on what's in season. They're perfect alongside a soup, or with a warm pita. Or grab two or three to make a meal.

This salad features David's beluga lentils, named because they resemble caviar, plus toasted hazelnuts, dried cherries, and fresh herbs. It's been a consistent fan favorite since chris first came up with it.

Served with house-made hot sauce, house-made silky hummus, and pickled veggies.

Rainbow carrots from Winter Moon Roots, with silky hummus made in house, from organic local chickpeas garnished with a Greek chickpea salad.

Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: Potatoes. Rosemary. Kosher Salt.

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.

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

Rustic hummus is light and airy, with no tahini. Silky hummus is 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.

Served with cut veggies and a vegan turmeric buttermilk dressing.

Peanut butter from Everett, MA with Clover-made peach jam.

Warm pita bread, banana slices, peanut butter and maple syrup.

Medlars are a forgotten fruit, a member of the Rose family. They need to ferment before they are edible, and when they do, the flavor is unreal.

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

Our falafel is inspired by Israeli-style falafel, which means it's soft on the inside, crisp on the outside. We start with dried organic chickpeas grown in connecticut. We toast aromatic spices: nigella, sesame, coriander. We mix fresh cilantro and parsley into our batter. We fry quickly at a high temperature, so that no oil seeps into the batter.

mini version of our house-made pita, baked overnight in East Cambridge from just 5 ingredients: organic and local wheat, salt, yeast, water and olive oil. Then we add a slice of Grafton 1-year aged cheddar, and a few slices of sweet cocktail tomatoes from backyard farms in maine. Then the sandwich goes into the oven so the cheese can get all melty and warm.

Sauteed yellow onions, carrots, rutabaga and turnip from Winter Moon Roots Farm, PEI potatoes, crushed tomatoes, split peas, and mushrooms.

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.