February 3, 2021

Meet the Clover Valentine’s Day Box!

The Clover Valentine’s Day Box is here!!! Caviar and truffles and steak, Clover style? Chris dusted off his chef’s whites and spun up a decadent menu that’s a bit fancier than we usually go for – because this year we all need a little extra luxury. 

 Share it with someone you love, gift it to someone across town, or divvy it up to treat yourself to a few days of solo wintery fun.

For supplements, we’ve got candles, bon bons, and our friend Jared Sadoian returning with a wine trio pairing. 

Available for free delivery (within 30 miles of CloverHUB) on Friday February 12 and Saturday February 13. Or choose to pickup at the HUB and we’ll give you $20 toward your next Clover meal box order 🙂

VALENTINE’S DAY MENU

HORS D’OEUVRES

CARROT ‘NDUJA
St. Valentine may have been Roman, but we love food from the toe of the Italian boot. Chris riffed on ‘nduja, a traditional Calabrian pork spread, making it using Winter Moon Roots carrots, emulsified tomatoes and lots of olive oil. 

RHODE ISLAND MUSHROOM CAVIAR
Nothing says luxury like caviar…

TRUFFLED BUTTER
…except maybe truffles.

MARINATED FETA, FRESH HERBS, SPICES 
An homage to a bar we miss called Upper West.

 Berkshire Mountain French Baguette
and Pecorino Parsley Pita Points

WINTER MOON RADISHES AND BUTTER
Slice up a rainbow of Red King, Purple Daikon, and Green Meat Radishes.
Pull out the High Lawn Farm Cultured Butter an hour before you’re ready to eat, and sprinkle it with Hawaiian Pink Sea Salt. French farmers have known this for a long time, but sharp bright radishes and rich, salty butter make the best couple.

FARRO MUSHROOM SOUP 
A rich and creamy favorite returns!
“We’re going to have to order more sour cream,” Chris said. If Chris could give a Valentine to any food, it would be sour cream : )

RED SALAD 
When Jane saw a picture of this salad, she thought it was a bowl of chocolates. The truth is even better: red endive, heirloom Castelfranco radicchio, Winter Moon Root purple carrots, dried cherries, pickled red onions, red Chioggia beets and balsamic-molasses vinaigrette. 

MAIN COURSE:
WHOLE CAULIFLOWER STEAK

Tahini & Harissa-encrusted and double-roasted whole cauliflower with pistachios, raisins, capers and a brown butter sauce. Served over warm lentils. We’ve done all the work; just heat and serve. 

DESSERT:
PINK OATMEAL CREAM PIES

2 house-made oatmeal pies (think rich, cookie-like) with beet buttercream filling.
Don’t tell Little Debbie.

FROM YOUR CLOVER VALENTINE
– 1 box candy hearts
– 1 Valentines card designed by children’s book illustrator Brooke Dyer (aka Ayr’s wife!)

SUPPLEMENTS: 
– our favorite local bon bons (only 50 available)

– a bottle of champagne
– Mole Hollow candles from Sturbridge, MA (only 45 available),
– from pink and sparkling to red and full-bodied, a trio of wines paired by Jared Sadoian 

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