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496 Massachusetts Ave, Cambridge, MA 02139
Nutrition Facts & Calorie Information
A friend from Turkey told me about a way of eating called Mezze (pronounced me-ze). You get lots of little dishes.
Tender (plant-based) chicken strips, Clover French fries w/rosemary, and a pot of ketchup. A perfect snack for a kid of any age.
Chicken fingers made with Tender plant-based meat, drizzled with housemade Buffalo aioli.
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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.
The chickpea fritter was our very first item, est. 2008. Now frequently ends up on lists of Classic Boston Foods.
You may have read about the Mushroom Popper in Boston Magazine.
Fried smashed plantains served with a chipotle aioli!
You may have read about this sandwich in Boston Magazine, or maybe you've been one of the customers who have obsessively stalked its return to the menu.
Warm pita bread, banana slices, peanut butter, and maple syrup.
8 house-made falafel balls, crisp on the outside, bright green with herbs on the inside, threaded onto a skewer!
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.
Our Tender chicken sandwich gets a spicy, savory makeover! Chris's super savory Caesar spread + battered-and-fried Tender chicken made from plants + local tomatoes + leaf lettuce + our spicy/tangy Buffalo aioli.
Chicken fingers made with Tender plant-based meat, drizzled with housemade special sauce.
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Kevin Brady from our team created this one.
$12.50
Peanut butter from Everett, MA with Clover-made peach jam.
$5.85
Kids love hummus. Kids love pita. Kids probably love falafel too, but they might not know it yet. Enter the Fritter Critter - a kids' version of our fan-favorite falafel sandwich. Comes with house-made hummus, pickle and three falafel balls. Also great as a side or mini-meal for adults!
This sandwich may live on the Kids Menu, but it's been a favorite for kids aged 2-100 since 2010. It starts with a 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.
Our very first sandwich, est. 2008. Now frequently ends up on lists of Classic Boston Foods. This sandwich was inspired by a trip to a tiny falafel stand in the Marais District of Paris. Our own pita, baked a few hours ago at CloverHUB. Silky hummus made with organic chickpeas from Connecticut.
$11.50
My mom recently said, 'Why doesn't everybody get this salad all the time?' And I must agree with her. It's one of our sleeper hits.
Our falafel is crisp and craggy on the outside, and soft and herby on the inside.
Lucia here. I specifically asked that we sell a side of this chickpea Sonoma salad.
New England pastry we make in small batches, similar to Yorkshire pudding.
Thai-inspired salad made with sweet potatoes, fresno chiles, Thai basil, cashews, and a creamy scallion dressing.
$2.50
Brussels Sprouts W/ Dijonnaise
Ayr came up with this platter back in 2014, as an attempt to redeem the humble brussels sprout.
This soup came to us in a fun way.
Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house.
Hard-boiled egg. We used to buy eggs from Chip-In Farm in Bedford, MA.
Free!
Free!
Ray from Next Barn Over harvested a bumper crop of organic sweet potatoes. Enzo came up with the Japanese Sweet Potato to use that harvest, and it turned out to be one of our biggest hits.
Ray from Next Barn Over harvested a bumper crop of organic sweet potatoes.
Our Platters have long-since been deconstructed versions of sandwiches.
Our Platters have long-since been deconstructed versions of sandwiches.
We recently met the folks from Tender in Somerville.
This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.
Jenny (Clover Kitchen) brought us a recipe for Verde Rice.
Jenny (Clover Kitchen) brought us a recipe for Verde Rice.
Jenny (Clover Kitchen) brought us a recipe for Verde Rice.
Grated carrots from Brookford Farm in New Hampshire help keep these organic muffins moist.
Most fast-food soups come frozen in bags from a distant commissary.
Hummus is a wonderful source of protein for much of the world.
African Americans first made a version of this soup using sweet potatoes and peanuts found in the American South.
Perfectly unrefined, super intense 95% dark stone ground organic chocolate.
This salad used to be called Orzo Lemon Dill Pasta Salad.
During sweet potato season we serve our Japanese Sweet Potato Sandwich.
African Americans first made a version of this soup using sweet potatoes and peanuts found in the American South.
Most fast-food soups come frozen in bags from a distant commissary.
Perfectly unrefined 80% dark stone ground organic chocolate.
Decadent maple sweetness with a hint of bourbon.
Rich stone ground dark chocolate with cinnamon and vanilla.
$5.99
Perfectly unrefined 60% dark stone ground organic chocolate.
This intense, perfectly unrefined 70% dark chocolate.
A nice, savory combination of virgin olive oil, sea salt, garlic, basil and sage.
Perfectly unrefined, super intense 95% dark stone ground organic chocolate.
Two farm eggs, hardboiled in small batches daily at Clover.
Need a little extra something on your Clover bowl?
A deliciously crisp, krinkle cut potato chip.
Four-alarm kick with only four ingredients!
The sweetness of mango with just a little bit of heat.
We thought, 'what if we could help return local grain growing to New England, just by making our own bread?'
This soup came to us in a fun way.
Down-home, done right!
The bold flavors of onion and garlic combine with tangy sour cream.
Inspired by the classic new Orleans dessert.
Soft, chewy, and bursting with warm, comforting flavors.
Coffee from Tolima, Colombia, roasted by our longtime friend Derek Anderson.
$0.00
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