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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

CREATE YOUR OWN BOARD | 8 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE
Grande Plateau | 55
additions:
Ever Changing | MP

SNACKS
OLIVES + MARCONA ALMONDS | 7
SHISHITO PEPPERS |13
*TUNA TARTARE “NICIOSE” Olives, Egg Shavings + Pickled Potato | MP

STARTERS 
SPANISH CHORIZO Served with Asparagus, Chefs Fresh Cheese, Sunflower Seeds | 12
OYSTERS ROCKEFELLER (6) Topped with Proscuitto, Kale, Hollandaise | 17
MEDITERRANEAN OCTOPUS Served with Peperone, New Potatoes, Spring Onion| 17
*STEAK BRUSCHETTA Grilled Prime Steak, On Grilled House Sourdough, Taleggio | 16
ROASTED BEETS Sweet + Sour Strawberries, Balsamic, Shaved Horseradish, Creme Fraiche | 12
MARINATED SEA BASS Ceviche of Sliced Green Tomato, Pickled Spring Onions, Poppy Seeds | 15
SOFTSHELL CRAB Romesco, Charred Ramps, Black Pepper | MP
SOUP OF THE DAY  | 7
FARM LETTUCE SALAD Champagne Vinaigrette, Gorgonzola, Pistachio | 11

PASTA
-Mid Course/Lighter Dining-
RIGATONI Charred Strawberry, Duck Confit, Pickled Ramps, Porcini Mushroom | 26
SPAGHETTI Spring Onion, English Pea, Breadcrumbs, Preserved Lemon | 24

MAIN PLATES
*SALMON Roasted Asparagus, Baked Potato Pave, Garnish of Rhubarb and Arugula Salad | 27
BASS PEI Mussels, Butter Poached Lobster, Clams, Sauteed Spinach, Potato Broth | 31
*SEARED TUNA Creamed Greens, Mushrooms, Pistachios + Egg Budino | 30
*ROASTED DUCK Rye Berry Porridge, Dried Apricots, Salsify, Pickled Shallots + Shaved Horseradish | 35
*SIGNATURE BURGER Prosciutto, Manchego, Tomato, Aioli on Ciabatta + Handcut Fries | 17
*PRIME BONE IN 16 OZ RIBEYE Grilled Local Carrots, Roasted Garlic + First of Season Eggplant, Lobster Sauce |46
HOT BUTTERED LOBSTER ROLL Buttered Lobster, Uni, Buttered Brioche Bun + Handcut Fries  | 28

Download our Lunch Menu

CREATE YOUR OWN BOARD | 8 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE
Grande Plateau | 55
additions:
Ever Changing | MP

TO BEGIN
CASTELVETRANO OLIVES + CHILI FLAKE |7
ARANCINI  Black Pepper Aioli, Goat Cheese, Mushroom Duxelle |13
OYSTERS ROCKEFELLER (6) Prosciutto, Kale, Hollandaise |17

SOUP + SALAD
POACHED TUNA English Peas, Ramps, Grilled Gem Lettuce, Tonatto, Capers |17
CHOPPED SALAD Chicken, Bacon Lardons, Hard Boiled Egg, Gorgonzola, Shallot | 18
FARM LETTUCE SALAD Leek Vinaigrette, Gorgonzola, Pistachio |12 add Steak |21
SOUP Chefs Daily Recipe | 7

PASTA
BUCATINI Shrimp, Red Pepper, Oil Cured Olive, Roasted Garlic |18
RIGATONI Mushrooms, Chicken Sausage, Fava Beans, Oregano |21

SANDWICHES served with hand cut fries
LOBSTER ROLL Maine Lobster, Lemon Aioli, Herbs | 23
FRIED CHICKEN House Bacon, Spicy Aioli, Tomato, Red Onion, Buttermilk |15
ITALIAN Sourdough, Hots, Balsamic, Provolone, Prosciutto, Salami, Olive |16
ASPARAGUS TARTINE Burrata, Sauce Gribeche, Smoked Ham |14
HADDOCK Tomato Jam, Pickled Chili, Lettuce, Deli Pickle |16
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia |17

MAIN PLATES
MARKET FISH Preparation of the Day |MP
*STEAK FRITES Gorgonzola Mornay, Greens |22

 

Download our Brunch Menu

STARTERS
SOUP Chefs Daily Recipe | 7
FARM LETTUCES Gorgonzola, Leek Vinaigrette, Candied Pistachio| 12
EGG IN A HOLE Portuguese Toast, Piri Piri Butter | 6

BRUNCH-Served with homefries
LAMB HASH Potato, Parsnip, Eggs, Horseradish | 14
FRITTATA Duck Confit, Spring Onion, Dandelion, Ricotta | 16
LOBSTER Grilled Broccolini, Poached Egg, Hollandaise, Chili Oil | 19
FRENCH TOAST Portuguese Sweet Bread, Rhubarb Confiture, Pistachio, Whipped Cream | 13
OMELETTE Nettles, Creme Fraiche, Crab, Watercress | 15
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 13

*Add Hangar Steak | 8
Add Poached Lobster | 7

MAIN PLATES 
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries |17
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs, Fries | MP
ROASTED FISH SANDWICH Heirloom Tomato Jam, Pickled Chili, Lettuce, Deli Pickle | 14
RIGATONI Pork + Beef Ragout, Ricotta Salata, Horseradish | 21
GRILLED CHICKEN SANDWICH  Morcilla, Marinated Peppers, Onion, Piri Piri | 12

PASTRY BASKET| $14 OR $4.50 ea.
DAILY Chef’s Selection, Honey Butter
BUTTERMILK BISCUITS House Compote
DOUGHNUTS Chef’s Daily Selection

KIDS |$8 ea.
SCRAMBLED EGGS Toast, Home Fries
PENNE Vermont Butter, Parmigiano
FRENCH TOAST Whipped Cream, Home Fries

SIDES |$4 ea.
HOME FRIES
APPLE WOOD SMOKED BACON
PORTUGUESE TOAST

 

 

Download our Dessert Menu

DESSERT 

Vanilla Flan- Custard, Burnt Caramel, Citrus Supremes 9

Chocolate Pave – Shortbread, Warm Butterscotch Sauce, Cake Crumb, Chantilly Cream 10

White Chocolate Mousse – Puff Pastry, Preserved Rhubarb, Hazelnut Praline, Pumpkin Seed 10

Honey Cake – Blue Corn Ice Cream, Rhubarb Pâte de Fruit, Dulcey Mousse | 10

Berliners – Carrot, Whey Caramel, Pecan Brittle, Ricotta Ice Cream | 10

 

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

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 Menu $12

 

CLASSIC

Old Cuban
Barbancourt Rhum, Mint, Lime, Prosecco, Angostura Bitters

CRAFT

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

N.7
Seasonal Sangria

N.24
Aquavit, Golden Beet, Lemon, Egg White, Peychaud’s Bitters

N.25
Rhubarb + Turmeric Infused Gin, Hypocras, Lime, Orange Bitters

N.26
Pineapple Infused Pisco, Fresno Pepper, Lemon, Lime, Egg White

N.27
Vodka, Rosemary Berry Cordial, Pimm’s Cup, Grapefruit, Lemon

 

 

 

 

 

 

Download our Wine By The Glass

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

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

Read More

 

Ceia Kitchen + Bar Reservations