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Clover
Nutrition Facts & Calorie Information
1326 Massachusetts Ave, Cambridge, MA 02138
- PawBuffalo Chicken Caesar (Tender™)
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.
Classic Crispy Chicken (Tender™)
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.
New Potato Pesto Sandwich
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.
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Loaded Home Fries Bowl
A collaboration between Sara (kitchen) and Jasper (LMA). Kind of inspired by a loaded baked potato, but made breakfast-y. *** This bowl features smashed, fried, and chopped new potatoes, melted Grafton cheddar, smoky tempeh, chipotle aioli, sour cream, green onion, and a soft egg.
Japanese Sweet Potato Platter
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 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 33,000 pounds that we're now buying this year. **Shoyu mayo, twice-cooked sweet potatoes, salad made with red cabbage, shiso, scallions, daikon radish, crisp fried tempura sesame seeds, and two side salads.
Chickpea Fritter
**Our very first sandwich, est. 2008.** Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder! 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. **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.
Impossible Sausage, Egg + Cheese Sandwich
Justin Kelly helps build our restaurants, and the other day he stopped by and said, "When are you guys going to do a Sausage Egg and Cheese sandwich with the Impossible meat?" **Fluffy pita bread,** made hours ago at CloverHUB in East Cambridge. A slice of provolone cheese. **Local eggs, laid days ago** (instead of weeks, like most fast food eggs). Our version of **breakfast sausage, made with Impossible Foods meat made from plants.
Brussels Sprout Platter
Ayr 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.
Japanese Breakfast Bowl
This is a seasonal breakfast bowl, which will change every few weeks/months, depending on what we're getting from local farms. First up: a Japanese Breakfast Bowl. *** It starts with sweet potato; then we add a soft-boiled egg; a red cabbage-miso slaw; a drizzle of Shoyu Aioli; fresh green onions; and a shake of black sesame seeds and togarashi for extra protein and crunch.
Sweet Potato Breakfast Sandwich
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.
Popover W/Peach-Vanilla Jam
New England pastry we make in small batches, similar to Yorkshire pudding. Served with our seasonal peach compote. The first American pastry! Invented by settlers of Portland, Maine. Fits with our aspirations for Clover's food perfectly: simple, just-made, not great when eaten hours after being baked. Served with our seasonal Peach and Vanilla Jam.
Silky Hummus
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.
Bacon, Egg, and Cheese Sandwich
Introducing our Vegetarian Bacon, Egg, and Cheese Sandwich — a delicious twist on a breakfast classic, all wrapped up in our famous house-made pita bread. This sandwich features smoky tempeh bacon, creamy Vermont Grafton cheddar, and a perfectly soft-boiled egg, creating a rich and savory blend that satisfies from the first bite. The warm, pillowy pita bread brings it all together, giving you a handheld breakfast that’s both comforting and full of flavor.
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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; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde.
Cowboy Cookie
This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.
Classic Breakfast Sandwich
When we wrote "Breakfast Sandwich" on the side of our food truck back in 2008 who knew it would become a **Boston icon**. **Super fresh eggs from Maine Family Farm** (ours are days old, industry standard is weeks old). Soft cooked. Organic tomatoes from Longwind Farm in VT. **Our favorite aged Grafton Cheddar made Kosher just for us**. Served on our own pita, baked with New England grown and milled grains. And a touch of salt and pepper.
Lemony Farro Salad W/Caper, Dill, & Peppers
This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.
Maine Blueberry Muffin
Grated **carrots** from Brookford Farm in New Hampshire help keep these **organic** muffins moist, while local **Maine blueberries** add a bit of tart sweetness. These are a new, updated version of the vegan muffins we've been making ever since the first Clover food truck at MIT. Thanks **Alex** for bringing these to our Food Development Meeting!
Tender™ Chicken & Salad Platter
Chicken fingers made with Tender plant-based meat, drizzled with housemade special sauce, plus 4 hearty side salads. *** The default salads are: chickpea eggplant red pepper, farro lemon dill, cucumber-tomato salad, and a seasonally rotating salad - ask us what we made today!
Chickpea, Eggplant, & Pepper Salad
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, made with organic CT-grown chickpeas, roasted eggplant, roasted red peppers, and fresh herbs. But the amazing part is the dressing: Chris tells me he blends tomato paste into a vinaigrette to make it so savory.
Sweet Potatoes W/Shoyu Sauce
During sweet potato season (autumn in MA) we serve our Japanese Sweet Potato Sandwich to great acclaim. *** This year (due to a plea from Lucia), we're also offering a side of the sweet potatoes! Slices of the best organic sweet potatoes grown in the "sugar sand" of Hadley, MA, plus creamy shoyu dipping sauce and a sprinkle of togarashi (a savory Japanese spice mix). *** Goes great with a platter, bowl, soup, or salad!
Sunflower, Basil, & Greens Pesto
We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl!
Warm Pita Bread
There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, **what if we could help return local grain growing to New England, just by making our own bread?** So 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.
Kevin's Chocolate Chip Cookie
Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily.
Almond Macaron
Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!
Vegan Oatmeal Raisin Cookie
Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients. Made with hearty rolled oats and a touch of flour, it's perfectly balanced with the natural sweetness of juicy raisins and rich brown sugar. Chia seeds add a delightful crunch and a boost of fiber, while oat milk and a hint of oil create a soft, melt-in-your-mouth texture. This cookie is a nostalgic favorite, reimagined for a vegan lifestyle—perfect for a midday snack or a cozy dessert!
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About Clover Nutrition Information
Discover the nutritional content of menu items at Clover in Cambridge, MA. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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Macros Menu. "Clover Menu - Nutrition Facts – Macros & Calories." https://macros.menu/clover-massachusetts-ave-cambridge-ma. Accessed December 31, 2025.