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Our chefs look forward to delighting you with an unforgettable European culinary journey.

Sumptuous entrees, daringly creative desserts, an award-winning international wine collection, and original craft cocktails. Our changing menus showcase local harvests and our chefs routinely create dishes that are ‘off the page’ or to accommodate a special diet. Each week we choose a European wine region to inspire our ‘Taste of Tuesday’s 3-course getaway— no passport required for the adventure! On the strength of our reputation in the wine community, Ceia’s Wine Dinners are often co-hosted by a visiting international or domestic vintner, seats book quickly. Seating for all party sizes, from intimate or large private party… to a comfortable Chef’s Table with its private wine station. To stay connected for news about Ceia’s Upcoming Events or from the kitchen, follow us on Twitter @ceiakitchenbar or on Facebook or you can sign up for a private email here.

Download our Dinner Menu

SALTED, SMOKED + CURED / $6
Rosette de Lyon: Salumeria Belise – Chelsea, NYC
Chorizo Picante: Rioja, Spain
Pistachio Mortadella: Emilia Romania, Italy
Mangalista Lardo: Salumeria Belise – Chelsea, NYC
Today’s Housemade Charcuterie Selection: Ask your Server
Prosciutto de Parma: Italy
CHEESE / $6
Landaff: Raw Holstien Cow’s Milk, Sharp, Semi Hard, Unpasteurized – New Hampshire
Epoissés: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France
Raw Milk Manchego: Sheep’s Milk, Aged, Sharp, Grassy – La Mancha, Spain
Parmagiano Reggiano: The King of Italian Cheeses – Parma, Italy
Salva Cremasco: Cow’s Milk, Fresh, Sharp, Aromatic, Ripe - Lombardy, Italy
Delice De Bourgogne: Cow’s Milk, Earthy, Buttery – Burgundy, France
Brava: Mixture of Milk, Unique, Semi Soft, Nutty – Acroes, Portugal

TO SHARE OR NOT TO SHARE
Stuffed Dates: Chestnuts, Herded Goat’s Cheese, Mangalista Lardo $5
Papas A Murro “punched potatoes”: Quejo Azul, Arugula, EVOO, Sherry Vin  $6
Stuffed Piquillo Peppers: Espelette, Manchego, Salsa Verde, Almond $6
Croque Madame: Landaff Cheese, Jamon, Quail Egg $7
Quail: Creamed Mustard, Artichoke Barigoule, Jus $16
Goat Presse: Beet Mousse, Goat Yogurt, Pollen, Basil $14
Escargot Crostino: Spring Garlic, Nettle Pistou, Mushrooms, Blue Cheese, Sourdough $11
Foie Gras: Morcialla, Dried Plum, Aromatic Spices, Pistachio Oats, Parsnip Mousseline $15
Octopus alla Plancha: Preserved Meyer Lemon, Potato, Piri Piri $14

SOUP + SALAD
Soup: Chefs Daily Recipe
Artichokes: Alla Romagna, Pickled Onion, Mint, Chili Peppers $10
Root Vegetables: Maple Mustard Vin, Walnut, Horseradish, Bacon Lardons $12

TODAYS HOUSE MADE PASTA
Fettucini (vegetarian): Wild Ramps, Parmigiano, Zucchini, Preserved Lemon $19
Carmelle (stuffed pasta): Rabbit, Mint, Herbed Marscapone, English Peas, Chilies, Proscuitto d Parma $24
Fusilli: Chicken Sausage, Egg Yolk, Porcini Mushrooms, Guanciale $21

MAIN
Colorado Lamb: Tenderloin, Black Garlic, Orange, Olive, Sorrel, Roasted Celery Root, Jus $MP
Striped Bass: Potato Wrapped, Spring Vegetable Rice Cake, Roasted Lobster Vinaigrette $28
Beef Tenderloin: Great Hill Blue Ravioli, Trumpet Mushroom Jus, Turnip + Lardo Mouseline $34
Blue Fish: Black Eyed Peas, Cherry Peppers, Clams, Fava Beans $25
Giannone Statler Chicken: Roasted Parsnip, Walnut Puree, Forrest Mushrooms, Jus $27
*Kobe Burger: Manchego, Serrano, Tomato, Paprika Aioli, Duckfat Russet Fries $16

Download our Lunch Menu

CHEESE / $6
Epoissés: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky - Burgundy, France
Raw Milk Manchego: Sheep’s Milk, Aged, Sharp, Grassy - La Mancha, Spain
Parmagiano Reggiano: The King of Italian Cheeses – Parma, Italy
Landaff: Holstein Cow’s Milk, Sharp – New Hampshire
Salva Cremasco: Cow’s Milk, Aged, Aromatic, Ripe – Lombardy, Italy
Delice de Bourgogne: Cow’s Milk, Creamy, Complex – France
Brava: Mixture of Milk, Unique, Semi-Soft, Nutty – Azores, Portugal

SOUP, SALAD + APPETIZERS
Soup: Chefs Daily Recipe 7
Roasted Beets: Fava, Apricot Ginger Coulis, Pecans, Basil Infused Goat Yogurt 13
Warm Root Vegetables: Lardons, Toasted Walnuts, Horseradish, Maple  Mustard Vinaigrette 12
Wild Maine Mussels: Preserved Meyer Lemon, Olives, Marcona Almonds, Basil 14

PASTA – made in house
Penne: Porcini Duck Sausage, Roasted Tomato, Kale, Salva Cremasco, Garlic Breadcrumbs 17
Risotto alla Fungi: Porcini + Trumpet Mushrooms, Parmigiano Reggiano, Fig Balsamic 16
Fettuccine: Wild Shrimp, Roasted Tomato, Marjoram, Baby Leeks, Preserved Lemon 18

SANDWICHES served with Duckfat fries
*Kobe Burger: Serrano Ham, Manchego, Tomato, Buttered Focaccia 15
*Sliced Beef Tenderloin: Caramelized Onion, Smoked Paprika Aioli, Focaccia Roll  16
Duck Confit: Portuguese Sweet Bread, Whipped Brie, Apple, Pepitas, Housemade Mustard 14
Pistachio Mortadella: Aged Manchego Cheese, Pickled Pepper Relish, Tomato, Farm Greens  12
Fried Hake BLT: Farmer Style Bacon, Greens, Tomato, Old Bay Aioli  14

MAIN
Steak Frites: Grilled Beef Tenderloin, Porcini Truffle Butter, Duck Fat Fries, Farmhouse Ketchup  18
Polpettone Ripieno – Pork + Lamb Meatloaf, Pistachio Mortadella, Sheep’s Milk Cheese, Arugula 17
Hake: Spinach Polenta, Roasted Tomato,  Olives, Capers, Pinenuts, Cipolinni Onion, Red Chile 16
Faroe Island Salmon: Jamon Crust, Spicy Avocado, Black Eyed Peas, Almond Romesco, Cilantro 19

Download our Brunch Menu

SOUPS + SALADS
Soup: Chefs Daily    7
Frisee Salad:  Lardons, Verjus Vin, Shallot, Fried Egg 10
Kale: Winter Citrus, Herbs, Greens, Chile Dressing, Hazelnuts 10

PASTRY + SMALL PLATES
Housemade Biscuits + Honey Butter   5
Blueberry Muffin with Rye Streusel 5
Pecan Sticky Buns: Caramel, Honey Butter, Raisins, Compote 9
Smoked Salmon: Pate Au Choux, Shallot, Lemon, Chive, Frisee 12

Brunch (served with breakfast potato)
Crepes: Duck Confit, Brie, Wild Mushrooms, Caramelized Onions, Greens 16
Croque Madame: Jamon, Béchamel, Manchego, Fried Egg, Greens 12
Stuffed Apple French Toast: Apples, Soaked Raisins, Chestnuts, Whipped Crème Fraiche 15
Fritatta: Made Daily, Ask Server for Details 13
Pumpkin Pancakes: Whipped Cream, Nutmeg, Candied Walnuts, Bourbon Maple Syrup 14
Eggs Benedict: Housemade Biscuits & Daily Charcuterie, Poached Eggs, Hollandaise 14
Duck + Eggs: Duck Sausage, Porcini, Parsnip, Potato, Duck Demi, Chive 16

Main Plates
*Steak + Egg: Tournedos, Mushrooms, Poached Eggs, Caramelized Onions, Turkey Demi 24
Lasagnette: Pork Ragu, Carrot, Reggiano, Brussel Sprouts, Marjoram 19
Shrimp + Polenta: Roasted Garlic, Baby Kale, Parmesan, Cured Tomato 21
*Kobe Burger: Manchego, Serrano Ham, Tomato, Paprika Aioli, Duckfat Fries, Farmhouse Ketchup 16

KIDS
Organic Pasta: Vermont Butter + Parmesan 10
French Toast Bites + Banana Mousse, Syrup 8
Scrambled Egg, Toast + Greens 7

SIDES
Applewood Thick Cut Bacon 3
Sunny Side up Farm Egg 3
Portuguese Toast 3
Duck + Porcini Sausage 5

 

Download our Dessert Menu

DESSERT / $9
Portuguese Bread Pudding – Pumpkin, Caramel, Hazelnuts, Granola, Burnt Sugar Gelato
Heirloom Apple Tarte Tatin – Maple Poached Apples, Wheat Streusal, Caramel Pudding, Epoisses Ice Cream
Crème Catalana – Orange Zest, Nutmeg, Cinnamon Pastry Cream
Espresso Profiteroles – Chocolate Glaze, Espresso Crème, Dolce de Leche
Chocolate + Hazelnuts – Hazelnut Sponge, Soft Milk Chocolate, Daquise
Sorbet/Ice Cream Trio – Vanilla Bean Short Bread

CHEESE / $6 each  Served with Berry Compote
Epoisses – Cow’s – Burgundy, France
Raw Milk Manchego – Sheep’s – Spain
Queijo Azul – Cow’s – Portugal
Parmigiano Reggiano – Cow’s – Italy
Brunet – Goat’s – Piedmont, Italy
Delice De Bourgogne - Cows – France

COFFEE/TEA
Espresso    3
Decaffeinated Espresso    3
Cappuccino    4
Decaffeinated Cappuccino    3
Brioli French Press Coffee    4
MEM Loose Leaf Teas    4

BUBBLES
Nino Franco Prosecco    11
Henriot Champagne    14
Henriot Rose Brut    18

FORTIFIED WINE, PORT & CORDIALS
Taylor Fladgate Ruby Port    10
Taylor Fladgate 10yr Tawney    12
Croft Distinction Port    10
Croft 10yr Tawney    12
Gram’s “Six Grapes” Reserve    12
Dow’s Late Bottle Vintage 2006    13
Calem 20yr    15
Chateau Thibault Sauternes    9
Pedro Remiro FINO Sherry    8
Nonino Grappa    9
Sogno Limoncello    9
Castello Vin Santo w/ Biscotti    12
Grand Marnier Centenaire    23
Grand Marnier 150yr    35

Download our Cocktail List

Up-Beet (up)
Red Beet Infused Tito’s Vodka – Canton Ginger – House Made Ginger Syrup – Fresh Lemon

Bee’s Knees (up)
Plymouth Gin – Barenjager – Local Honey Syrup – Fresh Lemon

Model-T (up)
House Infused + Aged Bully Boy Whiskey -  Antica Formula Sweet Vermouth – Orange Bitters – Averna

Ninth Ward (rocks)
Woodford Reserve – St. Germain – Falernum – Fresh Lime – Peychaud’s Bitters

El Guapo (rocks)
Hornitos Plata – Basil – Cilantro – Hot Chile Syrup – Fresh Lime – Ruby Porto

38 State (rocks)
Rowan’s Creek – Blood Orange – Maraschino Cherry – Local Honey Syrup – Angostura Bitters – Soda

BitterSweet (rocks)
Hendrick’s – St. Germain – Blood Orange – Fresh Lime – Campari – Soda

Metro (up)
Pimm’s Cup No. 1 – Plymouth Gin – Fresh Lemon – House Simple Syrup

SideSwipe (rocks)
Ipswich White Cap Rum – Framboise – Orange Bitters – Fresh Lemon – Fever Tree Ginger Beer

Running With The Bull (up)
Bully Boy White Whiskey – Dry Vermouth – Luxardo Maraschino

Sazerac (up)
Bulleit 95 Rye – House Symple Syrup – Pernod – Peychaud’s Bitters

Download our Wine By The Glass + Beer List and our Wine List .

Every wine illuminates the unique story of its vintner’s vision and tradition, their winery’s land characteristics or ‘terrior,’ and the aging techniques for choices more 5,000 red and white wine grape varieties to produce a distinctive aroma, body, color and flavor.

Honored as Newburyport’s first and only ‘Award of Excellence’ by Wine Spectator for three consecutive years.

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Ceia Kitchen + Bar Reservations

 

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