Clover Food Lab - Sudbury, MA

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, and from organic local chickpeas garnished with a white bean salad.

House-made silky hummus, zaatar, and olive oil.

Fluffy organic pita baked daily at cloverhub using Maine grains and king Arthur wheat.

Classic vinegar potato salad with mustard, fresh dill, smoky tempeh, and chopped pickle

Clover lemonade made from local seasonal fruit

Organic hibiscus flowers steeped with a bit of brown sugar.

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

Silky hummus, falafel balls, pickled vegetables, tahini, cucumber tomato salad, and two hearty side salads or local greens and a small pita.

We make a Jalapeño cream cheese spread, add buttermilk-battered criminis from Rhode Island Mushroom Company, glazed with a honey Sriracha glaze. We top everything with local kale from western MA (when we can get it - in the winter we'll rely on the non-local stuff) and thinly-sliced red onions. Comes with a side pita, and choice of two hearty vegetable side salads or local greens

Queen's greens roasted then flash-fried carrots, habanero sauce, a cabbage honey-lime slaw, feta sauce, and crispy faro with two daily side salads. Served with a clover pita.

Inspired by BBQ platters in Texas. House-made seitan (a 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 local greens, and a small pita.

Daily-changing platter made with four hearty salads plus silky hummus and a small pita.

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

We make a Jalapeño cream cheese spread, add buttermilk-battered criminis from Rhode Island Mushroom Company, glazed with a honey Sriracha glaze. We top everything with local kale from western MA (when we can get it - in the winter we'll rely on the non-local stuff) and thinly-sliced red onions

Warm pita, habanero sauce, a bumper crop of carrots from queen's greens farm, roasted and flash fried, with a feta sauce, a cabbage honey-lime slaw, and crispy farro.

House-made seitan (a lean protein made of wheat) baked with house BBQ sauce, Grafton cheddar, and caramelized onions on house-made organic pita with just-cut tomatoes, lettuce, and mayonnaise.

Housemade seitan (a 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 vegan mayonnaise.

A classic BLT, just-cut tomatoes, lettuce, vegan mayonnaise and smoky tempeh served on house-made organic pita.

Housemade organic pita, Grafton cheddar cheese, and organic tomatoes.

House made organic pita, Teddie peanut butter, and Apple compote.

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