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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

SALUMI + CHEESE

PROSCIUTTO | 8
SPICY SOPPRESSATA | 7
COPPA | 8
DUCK PROSCIUTTO | 7
CHARCUTERIE OF THE DAY | 7

VALDEON AZULE, ESP | 8
CAMEMBERT FERMIER, FR | 8
PRAIRIE BREEZE, US | 8
QUADRELLO DI BUFALA, IT | 8
CHEESE OF THE DAY | 8

Grande Plateau | 55
Chef’s Selection of the Above

APPETIZERS 
OYSTERS Grapefruit, Campari | 16
MUSSELS Fregola, Chorizo, Garlic | 16
OCTOPUS Confit Potato, Celery, Bonito Flakes, Castelvetrano Olive | 17
MOREL MUSHROOMS Asparagus, Poached Egg, Ramps | 16
SQUASH BLOSSOMS Crab, Ricotta, Summer Squash, Salsa Verde | 18
BURRATA Prosciutto, Fava Beans, Mint | 16
PRIME STEAK CARPACCIO Blood Orange, Egg Yolk, Torn Herbs | 16
FARM LETTUCE SALAD Lemon, Mint, English Peas | 13
SOUP OF THE DAY  | 9

PASTA
-Mid Course/Lighter Dining-
SHRIMP TAGLIATELLE Jalapeno, Squid Ink, Herb Breadcrumb | 26
BEET + POTATO GNOCCHI Goat Cheese, Citrus, Pistachios | 23

LAND + SEA
HALIBUT Fregola, Sunflower Seeds, Fresno Chiles, Gooseberries | 34
*SALMON Beets, Carrots, Coriander, Citrus | 29
LOBSTER + SCALLOP RISOTTO Peas, Maine Lobster, Bay Scallops  | MP
*SIGNATURE BURGER Prosciutto, Manchego, Tomato, Fries | 18
CHICKEN STATLER Carrot Puree, Potatoes, Spring Vegetables, Walnut Oil  | 26
PORK CHOP Cauliflower, Carrots, Chickpeas, Harissa | 29
*NY PRIME SIRLOIN Smoked Potato, Sauce Grabiche, Asparagus, Quail Egg |42

Download our Lunch Menu

CHEESE / $16 for Cheese Board
RICOTTA House Made Cow’s Milk Cheese
VALDEON AZULE Cow + Goat’s Milk, Tangy and Spicy, Spain
PRAIRIE BREEZE Cow’s Milk, Hard, Nutty, Creamy, United States

TO SHARE OR NOT TO SHARE
MUSHROOM BRUSCHETTA Evoo, Forest Mushroom, Goat’s Milk Cheese |13
MUSSELS Fregola, Chorizo, Garlic | 15
SALT COD CAKES Pickled Vegetables, Paprika Aioli |14

SOUP + SALAD
SOUP Chef’s Daily Recipe | 9
RICOTTA Baby Beets, Pistachio Vinaigrette, Citrus Dust | 15
KALE CAESAR Anchovy, Parm, Traditional dressing | 12
ADD to Your Salad ….. *Grilled Chicken $8, Roasted Fish $11

MAIN COURSE
LOBSTER ROLL Lemon Aioli, Peas, Spring Onion | 28
BLT Bacon, Lettuce, Tomato, Aioli | 14
ROASTED FISH SANDWICH Tomato Red Pepper Compote, Pickles, Fried Capers, Handcut Fries, Slaw |16
MARKET FISH Changes Daily | MP
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia |17
FETTUCINI Pesto, Garlic Chicken Sausage |21
MUSHROOM RISOTTO Mushroom Variations, Parm, Sherry |24

CHILDRENS
Buttered Pasta |9
Grilled Cheese + Tomato |9

 

Download our Brunch Menu

STARTERS
SOUP Chefs Daily Recipe | 7
JOHNNY CAKES Maple Bourbon Butter | 8
FARM LETTUCES Gorgonzola, Leek Vinaigrette, Candied Pistachio| 12
KALE CAESAR Brioche Croutons, Anchovy, Parmesan | 12

BRUNCH-Served with homefries
FRITTATA Spinach, Apple, Brown Butter, Goat Cheese | 16
BREAKFAST SANDWICH Ciabatta, Manchego, Caramelized Onions + Peppers | 15
CHEF’S OMELET Chef’s Daily Preparation | MP
FRENCH TOAST Portuguese Sweet Bread, Orange Segments, Toasted Pistachio, Chantilly | 14
EGG COCOTTE Roasted Mushroom, Gruyere, Alliums | 15
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 14
STEAK + EGGS Petite Filet, Smoked Potatoes, Fried Eggs, Kale, Chili Oil | 22

*Add Steak | 8          *Add Lobster | 12

MAIN PLATES 
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Paprika Aioli, Buttered Focaccia, Fries |17
LOBSTER ROLL Lemon Herb Aioli, Fries | 26
ROASTED FISH SANDWICH Tomato + Red Pepper Compote, Lettuce, Deli Pickle | 16

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

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

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

 

 

Download our Dessert Menu

DESSERT 

VANILLA FLAN – Custard, Burnt Caramel, Citrus Supremes 9

LEMON TART – Lavender, Blueberries, Yogurt | 10

CHOCOLATE CAKE – Strawberry. Rhubarb, Black Pepper Ice Cream, Granola 10

ICE CREAM OF THE DAY – Prepared by Oak + Rowan’s Brian Mercury 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    11
Pol Roger Champagne    16

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 $12

 

CLASSIC

Collins
House Made Gin, Lime, Soda

Manhattan
Bourbon, Amaro Ramazotti, Lillet Rose, Orange Bitters

CRAFT

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

Sangria
Seasonal House Sangria

Spring Breeze
Vodka, Creme De Violette, Yellow Chartreause, Cava

Sea Legs
Spiced Rum, Ginger Liqueur, Lime, Egg White, Sea Salt

Eclipse
Reposado Tequila, Aperol, Ginjinha, Lemon, Mezcal

 

 

 

 

 

 

 

Download our Wines By The Glass Menu

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 Wines 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