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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 CEIA DINNER MENU

SALTED, SMOKED + CURED / $6
ROSETTE DE LYON Salumeria Belise Chelsea, NYC
CHORIZO PICANTE Rioja, Spain
BRESAOLA Massachusetts
BREEZY HILL LARDO
TODAY’S DAILY (Ask your Server)
PROSCUITTO D PARMA Parma, Italy
SALT BAKED CELERIAC

CHEESE / $6
LANDAFF Raw Holstien Cow’s Milk-Sharp, Tangy New Hampshire
EPOISSÉS Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
BLU D’AUVERGNE Cows’s Milk, Buttery, Peppery, Auvergne, France
PARMIGIANO REGGIANO The King of Italian Cheeses Parma, Italy
LEONORA Goats Milk, 3 month age, Bright, Balanced, Lemony Leon, Spain
DELICE DE BOURGOGNE Cow’s Milk, Soft, Creamy Burgundy, France
QUIEJO CASTELAO Cow’s Milk, Semi Soft, Nutty Portugal

APPETIZERS, SOUP + SALAD
OLIVES+MARCONA ALMONDS Manzanilla, Black Cuquillo, Verdial | 7
SPICED LAMB TARTAR Dandelion Green Pistou, Pickled Potato | 16
FOIE GRAS Rhubarb, Pistachio Mustard, Crispy Gnocchi | 17
CROQUETTES Salt Cod, Black Garlic Ailoi, Egg | 12
PORK PRESSE Smoked Carrot, Quail Egg, Nastertium | 12
CLAMS Cannellini Beans, Beef Lingua, Sourdough Toast | 12
MUSHROOM TOAST Roasted Chestnut, Lemon, Sherry | 12
ROASTED CAULIFLOWER Roasted Shallot, Peppers, Parsley | 11
OCTOPUS A La Plancha, Chili, Mint, Migas, Sherry Vinegar | 13
RAVIOLO Pork+Ricotta Filling, Anchovy, Caper, San Marzano | 15

SOUP Chefs Daily Recipe | 7
PONTORMO Spicy Greens, Pancetta, Soft-Scrambled Duck Egg | 12
BURRATA Whipped EVOO, Pickled Pepper | 14
GEM LETTUCE Celery, Winter Citrus, Roasted Shallot Vinaigrette | 9

LARGE PLATES + PASTAS
DUCK BREAST Duck Skin Cracklings, Parsnip, Crispy Liver | 27
ARCTIC CHAR Swordfish Boudin Blanc, Salt Baked Celeriac, Remoulade | 26
Hake Clam Coquillage, Kohlrabi, Tarragon | 25
PEA BUCATINI Walnuts, English Peas, Parmigiano, Fava Beans | 20
RYE RIGATONI Sausage, Leeks, Radicchio, Pecorino Toscano | 25
SCALLOPS Artichoke, Olive, Lemon| 28
*SPICED RACK OF LAMB Fava Beans, Mascerated Figs, Sunchokes | 39
*HANGAR STEAK Roasted Beets, Espellette Peppers, Beet Greens | 29
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries | 16

Download our Ceia Lunch menu

CHEESE | 3 for 15
PARMIGIANO REGGIANO: The King of Italian Cheeses – Parma, Italy
LANDAFF: Raw Holstien Cow’s Milk, Sharp – New Hampshire
RICOTTA: Goats Milk, Creamy, Grassy-Massachusetts
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED | 3 for 15
ROSETTE DE LYON: Salumeria Belise – Chelsea, NYC
CHORIZO PICANTE: Rioja, Spain
SALT BAKED CELERIAC: Massachusetts
PROSCIUTTO DE PARMA: Italy
TODAY’S DAILY (ASK YOUR SERVER): Massachusetts

SOUP + SALAD
SOUP: Chefs Daily Recipe | 7
GEM LETTUCES Celery, Winter Citrus, Shallot Vinaigrette| 9
PONTERMO Spicy Greens, Pancetta, Soft Scrambled Duck Egg Vinaigrette | 12
BURRATA SALAD Whipped EVOO, Pickled Pepper | 14

PASTA
FETTUCCINE: Cultivated + Foraged Mushrooms, Black Garlic, Cured Yolk | 16
RISOTTO: Prosciutto, Celeriac, Mint, Poached Egg | 16

SANDWICHES served with Duckfat fries
*KOBE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 16
DUCK CONFIT “CROQUE MADAME”: Cabbage, Landaff Cheese, Fried Duck Egg, Hollandaise | 14
GRILLED CHEESE+ HAM SALAD: Vermont Cheddar, House Pickles | 13
FRIED HAKE BLT: Smoked Bacon, Goat Yogurt, Tatatouile | 14

MAIN
CRIPSY CHICKEN: Grilled Carrots, Pear, Mustard Greens | 18
HANGAR STEAK FRITES: Burgundy Truffle Poutine, Parmigiano Reggiano, Arugula | 24
EGGS BENEDICT: House Charcuterie, Egg, Buttermilk Biscuit, Tomato, Spicy Hollandaise | 14

Download our Ceia Brunch Menu

CHEESE 3 for | 15
EPOISSÉS: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France
PARMIGIANO REGGIANO: The King of Italian Cheeses – Parma, Italy
LANDAFF: Raw Holstien Cow’s Milk, Sharp – New Hampshire
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED 3 for | 15
ROSETTE DE LYON: Salumeria Belise – Chelsea, NYC
CHORIZO PICANTE: Rioja, Spain
BREEZY HILL LARDO: Massachusetts
PROSCIUTTO DE PARMA: Italy

SOUP + SALAD
SOUP: Chefs Daily Recipe | 7
GEM LETTUCES Celery, Winter Citrus, Shallot Vinaigrette| 8
PONTERMO Spicy Greens, Pancetta, Soft Scrambled Duck Egg Vinaigrette | 12

PASTA
FETTUCCINE: Cultivated + Foraged Mushrooms, Black Garlic, Cured Yolk | 20
RISOTTO: Prosciutto, Peas, Mint, Poached Egg | 16

SANDWICHES served with Duckfat fries
*KOBE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 16
GRILLED CHEESE+HAM SALAD: Vermont Cheddar, House Pickles | 13
LOBSTER BLT: Pork Belly, Remoulade, Frisee | 17

BRUNCH
SHIRRED EGGS Leonora, Pickled Pepper, Carmelized Onion, Arugula| 13
PANCAKES Maple, Candy Cap Oil, Pear, Black Walnut | 13
STEAK + EGGS Presserved Truffle, Blu Di Bufala, Sourdough | 24
ARTIC CHAR Soft Scrambled Egg, Red Onion, Caper, Creme Fraiche | 24
PORK BELLY Cabbage, Gruyere, Duck Egg, House Biscuit | 14
LOBSTER BENEDICT Poached Lobster, Eggs, English Muffin, Tomato, Spicy Hollandaise | 18
Add Beef Tenderloin | 26

SIDES
House Cured Pancetta | 6
Fried Potatoes | 3
Muffin with Honey Butter | 4
Biscuits with Butter | 3
Donuts | 6

 

Download our Dessert Menu

DESSERT / $9
Chocolate + Beet – Brownie, Beet, Creme Fraiche, Ice Cream
Espresso Cremeaux – Fried Portuguese Sweet Bread, Egg Yolk Brulee, Mascarpone
Pao Pudim – Caramelized Whey, Honey Ice Cream, Ambrosia
Pistachio Cake – Dacquoise, Lemon, Pistachio Gelato
Sorbet – Chef’s Daily Accoutrement

CHEESE / $6 each  Served with Berry Compote
Epoisses Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
Blue Di Bufula Buffalo’s Milk, Buttery, Peppery, Decadent Lombardy, Italy
Parmigiano Reggiano The King of Italian Cheeses Cow’s Parma, Italy
Leonara Goats Milk, 3 Month Age, Bright, Balanced, Lemony Leon, Spain
Delice De Bourgogne Cow’s Milk, Soft, Creamy Burgundy, 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

Barrel Aged Cocktail (aged 2 months in charred American Oak) (up)
see server for current selection

Feo Picante (rocks) $12
Milagro Reposado-Anejo Mezcal-Ruby Port-Chili Simple Syrup-Sage-Rosemary-Lime Juice-

Cit-Treuse (up) $12
Yellow Chartreuse-Elderflower Liquor-Prosecco-Grapfruit-Cranberry Simple Syrup-Bitters

Giuseppe (up) $12
Plymouth Gin-Punt e Mes-Aperol-Orange Bitters

Luis’ Thistle (up)$12
Ledaig 10yr-Champagne-Angostura Bitters-Orange Juice-Dried Mission Fig-Simple Syrup

Ceia Sling (rocks)$12
Pisco Musto-B&B-Combier-Luxardo Cherry Simple Syrup-Cherry Bitters-Fresh Pineapple-Lime Juice

Azedo (rocks) $12
Corner Creek Bourbon-Orange, Lemon, Lime Juice-Simple Syrup-Egg White

Pamplemousse et Poivre (rocks) $12
Bully Boy Vodka-Peppercorn Simple Syrup-Grapfruit, Blood Orange Juice

A Drive Thru St.George (up) $12
St.George Apple Brandy-Hennessey VS-Combier-Lemon-Luxardo Maraschino Syrup

Seasonal Sangria (rocks)
Ask your server or bartender for details

 

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