Jaho Coffee Roaster & Wine Bar

A curated selection of local Connecticut cheeses, cured meats, dried fruits, lavender honey, and rustic sourdough bread.

Crispy toasted bread topped with creamy goat cheese, fresh seasonal figs, balsamic reduction, and fresh thyme.

Comforting soup of vine-ripened tomatoes roasted in a wood-fired oven with fresh basil and a swirl of sour cream.

Grilled chicken breast, house-made basil pesto, melted provolone cheese, and sun-dried tomatoes on pressed ciabatta bread.

Fresh salmon fillet over organic quinoa, avocado, baby spinach, cucumber, and a bright lemon-dill dressing.

Juicy local farm beef patty, aged cheddar cheese, crispy bacon, caramelized onions, and garlic aioli on a toasted brioche bun.

Slow-cooked creamy arborio rice with local wild mushrooms, Parmigiano-Reggiano cheese, and a drizzle of white truffle oil.

Tender beef short ribs braised for 8 hours in rich Jaho red wine reduction, served atop truffle mashed potatoes.

Double shot of house-roasted espresso with steamed textured milk and a subtle hint of Madagascar vanilla.

Robust red wine featuring notes of dark berries, toasted oak, and smooth tannins, perfect for pairing with meats and cheeses.

Cold brew coffee infused with nitrogen for a silky, creamy texture and naturally sweet finish with no added dairy.

Crisp and refreshing white wine with bright citrus notes, green apple, and a clean mineral finish.