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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

CREATE YOUR OWN BOARD | 9 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE

additions:
Ever Changing | MP

SNACKS
OYSTERS Preparation Changes Daily | 3 ea.
CHANTERELLE MUSHROOMS Haddock, Green Bean, Onion |13
CASTELVETRANO OLIVES + CHILI FLAKE |7

APPETIZERS/SOUP/SALAD
CHARRED CUCUMBER Fresh Plum, Spiced Cashews| 15
FARM LETTUCE Leek Vinaigrette, Gorgonzola, Pistachio| 11
HEIRLOOM TOMATOES Sunflower Crema, Caviar, Artichoke| 16
SOUP Preparation Changes Daily | 7
PORK BELLY Fermented Peaches, Maple, Piri Piri, Pistachio | 12
OCTOPUS Wood Roasted Chilies, Charred Kale, Burnt Honey, Za’atar | 18
CALAMARI FRITTO Cannellini Beans, Zucchini, Olive, Charred Lemon | 14
CROQUETTE  Pork, Chanterelles, Shaved Squash, Tuna | 14
SOURDOUGH “PAO COM TOMATE” Tomato, Anchovy, Sausage, EVOO | 13
RICOTTA GNUDI Charred Corn, Artichoke, Beans | 15

PASTA TASTING MENU | 46
Experience four courses of pasta handmade by our chef daily highlighting both innovative and classic preparations.  Enjoy for the table or the individual

MAIN PLATES
LOBSTER CAPPALACCI Sunchoke Mousse, Lobster Stock, Agretti | 27
*DUCK Beets, Baby Leek Oil, Cured Olive, Roasted Orange, Parmigiano | 34
BLUEFISH Chickpea, Pate, Romanesco, Serrano Chili, Confit Lemon | 26
*TUNA Haricot Vert, Tomato, Castelvetrano Olive, Jonah Crab | 33
*LAMB Crispy Oysters, Corn Stuffing, Stone Fruit, Sesame| 29
GRIGLIATA DI PESCE MISTA Grilled Local Assortment of Seafood | MP
*PRIME BONE IN 16 OZ RIBEYE Sunchokes, Pesto, Mustard, Bacon Broth, Cheese Crisp| 44
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries | 17

Download our Lunch Menu

SOUP + SALAD
SOUP Chefs Daily Recipe | 7  Add Grilled Cheese Panino | 14
FARM LETTUCES Candied Pistachio, Gorganzola, Leek Vinaigrette | 12
CHICKPEA CREPE Shaved Beef, Crispy Oyster, Roasted Peppers | 9
HEIRLOOM TOMATO + CUCUMBER Toasted Cashews, Sumac Yogurt | 11
CRISPY CALAMARI Chilled Bean Salad, Olive, Zucchini, Charred Lemon | 15

SANDWICHES served with hand cut fries
LOBSTER ROLL Maine Lobster, Lemon Aioli, Herbs | MP
FRIED CHICKEN Plum Mostarda, Grilled Onion, Arugula |13
HOUSE MADE PROSCIUTTO Smoked Provolone, House Pickles + Kraut, Pumpernickel | 13
ZUCCHINI FALAFEL Marinated Eggplant, Sunflower Cream, Lettuce | 12
SEARED BRANDADE SANDWICH Bacon, Lettuce, Green Onion Remolouade | 13
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia | 17

MAIN PLATES + PASTA
*TUNA NICOISE Seared Tuna, Soft-Cooked Egg, Olive + Haricot Vert | 18
RICOTTA GNOCCHI Seared Gnocchi, Heirloom Tomato, Lardon, Breadcrumbs |15
MARKET FISH Preparation of the Day| MP
SPAGHETTI Basil Pesto, Cherry Tomato, Cashew+Parm | 14
*GRILLED BEEF BAVETTE Roasted Broccoli, Corn + Bean Succotash | 22

 

Download our Brunch Menu

STARTERS
SOUP Chefs Daily Recipe | 7
FARM LETTUCES 5 Minute Egg, Lardon, Brioche, Blue Cheese| 12
EGG IN A HOLE Portuguese Toast, Piri Piri Butter | 6

BRUNCH-Served with homefries
MERGUEZ AND EGGS Wood Roasted Peppers, Sweat Bread Toast | 14
FRITTATA Broccolini, Sourdough, Tomato, Manchego| 16
LOCAL ROCK CRAB Grilled Asparagus, Poached Egg, Hollandaise, Chili Oil | 17
FRENCH TOAST “Croque-Monsieur” , Prosciutto, Parmigiano Fondue| 13   add farm egg | 3
BUTTERMILK WAFFLES Strawberry, Chantilly, Vanilla Syrup| 12
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 Spring Onion, Lettuce, Pickled Ramp Remoulade | 14
SPAGHETTI “CACIO E PEPE”  Farm Egg, Truffle, Arugula | 21
CRISPY CHICKEN SANDWICH  House Pickle + Onion, Buttermilk Dressing, Tabasco Aioli | 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
SPAGHETTI 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 / $9

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

Ice Cream Trio – Caramel, Coffee, Milk Ice Cream, Chocolate Sauce + Crumble, Espresso Bean

Flan- Custard, Burnt Caramel, Citrus Supremes

Peach –Brown Butter Cake, Sunflower Creme Anglaise, Peach Mousse

Blueberry Semifreddo – Red Wine Gelee, Mountain Mint, Ricotta Doughnut

 

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

The Sidecar
Cognac, Orange Liqueur, Lemon, Sugared Rim

CRAFT

N. 6
Spicy Bell Pepper Infused Tequilla, Lime

N.7
Seasonal Sangria

N.8
Rye, Grand Marnier, Benedictine, Orange Bitters

N.10
White Rum, Aperol, Sherry, Mango, Lemon

N.12

Vodka, Milk Liqueur, Grenadine, Egg White, Lemon, Peychaud Bitters

N.13

Dry Gin, Citrus, Cinnamon Rum, Benedictine, Disaronno, Ginger, Lime

 

 

 

 

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