Let us entertain your palate!
Ceia’s three comfortable floors invite the perfect couples’ night out, easy space for your posse of friends, or a reserved private event. We’ve even hosted marriage proposals and the spirited rehearsal and shower events that follow!
We specialize in creating important memories over great food and drink— yours.
Super Hunger Brunch Gift Certificates are on sale now at The Greater Boston Food Bank. Reservations are recommended.
Join us at Bar Mezzana on Sunday January 28th at 6pm as our Executive Chef Paul Callahan teams up with Chef Colin Lynch and other Boston/Newburyport area chefs to celebrate the North Shore and the excellent lineup of beers from our beloved Newburyport Brewing Company.
Participating guest Chefs for this five-course dinner will include:
- Chef David Bazirgan, Bambara, Cambridge, MA
- Chef Dave Becker, Sweet Basil in Needham, and Juniper in Wellesley, MA
- Chef Suzi Maitland, The Paddle Inn, Newburyport, MA and Trina’s Starlite Lounge, Amesbury, MA
Each course will be perfectly paired with one of the brewery’s most popular offerings. Tickets are $65 per person, and include tax and gratuity.
We are now offering $1 oysters every Wednesday begining at 4pm. This will be the “Shucker’s Choice” with grilled and raw options. Only a limited quaintity enjoy them before they’re gone!
CULINARY OPUS DINNER SERIES
Download Past Culinary Opus Menus
This exclusive dining event of Caswell Restaurant Group debuted as New England’s most ambitious. At fifteen demi-courses with five wine pairings, our signature Culinary Opus is a one-of-a-kind private dinner party held at BRINE. One Thursday a month each Winter, we close our doors for this spectacular prix fixe wine dinner. We ask our guests to truly relax as they would at a home dinner party—leaving social media posts and cell phone use to another time…
The Culinary Opus is a unique opportunity for our top chefs from BRINE or Ceia Kitchen + Bar to shine as the menu creator and host—each invites you to enjoy their personal gastro adventure with apportioned courses that lean into the next. They often deviate from the personality of their home restaurant, showcasing their wide range of culinary talents and a new way of enjoying local ingredients. Some courses may be previews for an upcoming seasonal menu.
Proprietress + Wine Director Nancy Batista-Caswell moves throughout the dining room pouring her personal vintage complements from Newburyport’s only Wine Spectator ‘Award of Excellence’ wine list. Laughter and conversation ensues as diners who arrived as duets leave having enjoyed the company and experience of their tablemates. If you wish to order a cocktail, our bartenders will be happy to oblige.
The Culinary Opus menu is rarely revealed before the 7PM seating. With fifteen courses that are presented in the chef’s sequence, substitutions are not possible—but we guarantee you will still have a fantastic time even if you chose not to try them all.
Newburyport Executive Chef Paul Callahan
January 25, 2018
BRINE Chef De Cuisine Chris Day
February 22, 2018
Ceia Kitchen & Bar Chef De Cuisine Graeme Gilchrist
March 29, 2018
Start time: 7pm
Only 40 tickets available for each dinner
Inquire at BRINE to reserve your spot early!
Cost per person includes the Culinary Opus menu with wine pairings. Gratuity, tax and other beverages are additional.