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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. 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

RAW BAR + CHARCUTERIE
Oysters on the Half Shell* Refer to our Daily Menu Card MKT
Jumbo Shrimp Cocktail 4
Power Tower* A collection of all items raw and poached 37/74
Grand Plateau  A collection al all items Cheese + Cured 55

CRUDO
Scallop* • Sweet Potato • Pickled Jalapenos  16
Tuna*• Creme Fraiche • Mandarin • Sunchoke • Chives 14
Market Fish* • Preparation Changes Daily MKT

SALADS
Local Greens • Apple • Goat Cheese • Lemon Thyme Vinaigrette 12
Bibb Lettuce • Almonds • Haricot Verts • Apricot • Banyuls Vinaigrette 13
Beet Salad • Pistachio • Blue Cheese • Green Chili Vinaigrette • Citrus  12

SOUP
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Littleneck Clams 9
Soup du Jour • Market Availability 7

SMALL PLATES 
Crab • Squash Pain Perdu • Sunchockes • Bonito • Butter Hollandaise  18
Prime Beef Tartare*• Beet Panzanella • Pepitas • Jalapeño • Quail Egg 16
Bacon + Egg • Fried Oysters • House Smoked Bacon • Poached Egg • Salsa Verde 15
Octopus Alla Plancha • Ham • Broccolini • Chickpeas • Harrisa  18

FROM THE BUTCHER
8 oz Filet* • Sweet Potato Pie • Parsnips • Bone Marrow Crumbs • Demi 38
16 oz Bone-in Prime Ribeye* • Brussels Sprouts • Shallot • Chestnut • Cranberry  45
CEIA SIGNATURE BURGER • Manchego • Proscuitto • Aioli • Tomato • Fries 18

FROM THE SEA
Tuna • Artichokes • Sousbise • Rosti • Poppy Seed • Tarragon 29
Cod* • Cippolini • Carrot • Pistachio • Gremolata  • Banyuls 26
Seafood Lasagna • Shellfish • Ricotta • Caponata • Basil 28

CAVIAR
Buttermilk Bilini • Minced Shallot • Crème Fraiche • Egg

Daily Selection (Changes often)
Tasting (4 grams) MKT
Half Ounce MKT

Download our LUNCH MENU

CHARCUTERIE + CHEESE / $8/ea
Refer To Our Daily Offerings

TO BEGIN
MUSSELS Chorizo, Fregola, Chili Butter | 17
MUSHROOM BRUSCHETTA Fresh Cheese, Arugula, Soubise | 15
BAKED OYSTERS (6) Lobster Butter, Lemon, Fine Herbs | 18

SOUP + SALAD
KALE CHICKEN CAESAR Buttermilk Chicken, Anchovy, Parmesan | 18
FARM LETTUCES Spiced Nuts, Pear, Gorgonzola | 12 add Tenderloin | 18
BEET SALAD Citrus, Ricotta, Carrot | 16
CALDO VERDE Kale, Potato, Chorizo | 10

PASTA
TAGLIATELLE Mushroom, Black Pepper, Parmesan | 21

SANDWICHES Served With Handcut Fries
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs | MP
FRIED CHICKEN Cucumber Dill Yogurt, Pickles, Arugula | 17
BLT Bacon, Lettuce, Tomato + Avocado | 14
ROASTED FISH SANDWICH Jalapeño Relish, Scallion Aioli, Lettuces | 16
*SIGNATURE BURGER Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia | 18

MAIN PLATES
*STEAK FRITES Bistro Fries, Arugula | 26
*FRIED SCALLOPS French Fries, Greens, Scallion Aioli | MP

CHILDRENS
Buttered Pasta |9
Grilled Cheese + Tomato |9

 

Download our BRUNCH MENU

STARTERS
KALE CHICKEN CAESAR Chicken, Anchovy, Parmesan | 18
FARM LETTUCES Spiced Nuts, Pear, Gorgonzola | 12 add Chicken | 18
BEET SALAD Heirloom Carrots, Ricotta, Tarragon, Citrus | 14
CALDO VERDE Kale, Potato, Chorizo | 10

BRUNCH
DUCK EGG HASH Duck Eggs, Potato, Scallions, Peppers, Hollandaise | 19
FRITTATA Roasted Mushrooms, Goat Cheese, Arugula | 18
EGGS BENEDICT Poached Egg, Proscuitto, Biscuits, Hollandaise | 14 add Lobster | 23
FRENCH TOAST Strawberry, Chocolate Crumble | 14
BAKED EGGS Chorizo, Tomato, Patatas Bravas, Cilantro | 18
BRAISED SHORT RIB Root Vegetables, Poached Eggs, Cheddar | 23
STEAK + EGGS FRITES Two Eggs Any Way, 6oz Sirloin | 26

SANDWICHES SERVED WITH HAND-CUT FRIES
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs | MP
FRIED CHICKEN Cucumber Dill Yogurt, Pickles, Piri Piri, Lettuce | 15
BLT Bacon, Lettuce, Tomato + Avocado |14 add Egg | 16
ROASTED FISH SANDWICH Jalapeño Relish, Scallion Aioli, Lettuces | 16

PASTRIES
MAPLE CORNMEAL BEIGNETS | 8
STICKY BUN WITH BOURBON CARAMEL | 9

BRUNCH COCKTAILS
SIGNATURE BLOODY MARY | MP
FRESH SQUEEZED MIMOSA | 12
FALL BACK SANGRIA | 12

 

Download our DESSERT MENU

DESSERT 

VANILLA FLAN  Custard, Burnt Caramel, Citrus Supremes 9

WINTER CITRUS  Olive Oil Cake, Satsuma Orange, Grapefruit Chiboust, Pistachio | 11

CHOCOLATE  Malted Mousse, Puffed Barley, Yogurt Meringue, Espresso 11

ICE CREAM OF THE DAY  House Made, Changes Daily 8.50

 

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

BUBBLES
Mercat Cava    13
Ayala Brut Champagne    16

FORTIFIED WINE, PORT & CORDIALS
Taylor Fladgate Ruby Port    10
Taylor Fladgate 10yr Tawney    12
Taylor Fladgate 20yr Tawney   15
Croft Distinction Port    10
Croft 10yr Tawney    12
Dow’s Late Bottle Vintage 2006    13
Chateau Thibault Sauternes    9
Nonino Grappa    9
Sogno Limoncello    9

Download our NEW Winter Cocktail List $12

 

CLASSIC

Grapefruit Sour
Four Roses Bourbon, Pink Peppercorn, Grapefruit, Lemon, Egg White

Ciruela “Plum”
Privateer Rum, DOM Benedictine, Plum, Lemon

CRAFT

Satsuma’s Revenge
Brenne, Satsuma Mandarin, Moroccan Spices, Lime

The N. 6
Bell Pepper and Peppercorn Infused Tequila, Honey, Lime

Brew-Tea-Ful
Tito’s Vodka, Mem Tea Blue Flower Earl Grey, Pimm’s Cup No.1, Lemon, Peach

Seasonal Sangria
A blend of wine, spirits, seasonal fruit and spices

Root Punch
Red Beet Infused Privateer Rum, Maple, Pineapple, Smoked Paprika, Lime

 

 

 

 

 

 

 

Download our Wine By the Glass / Beer 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. Check out our Wine by the Bottle List

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