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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
MORTADELLA | 7
CHORIZO PICANTE | 8
DUCK PROSCIUTTO | 7
CHARCUTERIE OF THE DAY | 7

LEONORA, ESP | 8
BRILLAT SAVARIN, FR | 8
HUMBOLT FOG, CA | 8
PARM “THE KING”, IT | 7
GORGONZOLA DULCE, IT | 7

Grande Plateau | 55
Chef’s Selection of the Above

APPETIZERS 
OYSTERS ROCKEFELLA Prosciutto, Kale, Hollandaise | 19
*SCALLOPS Marcona Almond, Pomegranate, Cauliflower | 20
OCTOPUS Potatoes, Salami, Cilantro | 17
BRUSSELS SPROUTS Bresaola, Horseradish, Cheese | 13
ROASTED SQUASH Goat Cheese, Cider, Walnuts | 14
FOIE GRAS Chestnuts, Spice Apple Cake, Huckleberry | 19
STEAK TARTARE Quail Egg, Capers, Purple Potato | 14
FARM LETTUCE SALAD Champagne Vinaigrette, Gorgonzola, Nuts | 11
SOUP OF THE DAY  | 9

PASTA
-Mid Course/Lighter Dining-
TAGLIATELLE Taleggio, Slow Poached Egg, Kale, Truffle | 23
FETTUCINE Parsley Root, Rabbit, Sage | 26

LAND + SEA
HALIBUT Sunchokes, Apple, Pumpkin | 34
*SALMON Sweet Potato Rösti, Mushrooms, Endive | 27
MUSHROOM RISOTTO Forest Mushrooms, Sherry, Parmigiano Reggiano  | 25
*SIGNATURE BURGER Prosciutto, Manchego, Tomato, Fries | 17
*DUCK CASSOULET Tarbais Beans, Pork Belly, Black Garlic Sausage  | 34
PHEASANT Root Vegetables, Earl Grey Prunes, Crepinette | 36
*NY PRIME SIRLOIN Fingerlings, Celeriac, Poblano Relish |39

Download our Lunch Menu

CHEESE / $16 for Cheese Board
PARMIGIANO REGGIANO The King of Italian Cheeses Parma, Italy
LEONORA Goat’s Milk, 3 Month Age, Bright, Balanced, Lemony Leon, Spain
BRILLAT SAVARIN Cow’s Milk, Soft, Creamy Burgundy, France

TO SHARE OR NOT TO SHARE
MUSHROOM BRUSCHETTA Evoo, Forest Mushroom, Goat’s Milk Cheese |13
FRITTO MISTO Fisherman’s Assorment Fish Fry with Aioli, Slaw | 16
ARANCINI Risotto Balls, Fonduta, Porcini Powder |12
OYSTERS ROCKEFELLA Prosciutto, Kale, Hollandaise | 17
BRUSSELS SPROUTS Cranberry, Horseradish, Shaved Parm | 11

SOUP + SALAD
SOUP Chef’s Daily Recipe | 9
FALL SQUASH PANZANELLA Assortment of Roasted Squash, Walnuts, Maple Chili Vinaigrette | 14
KALE CAESAR Anchovy, Parm, Traditional dressing | 12
ADD to Your Salad ….. *Grilled Steak $12, Roasted Fish $11

MAIN COURSE
SCALLOP ROLL Aioli, Lettuces, Slaw | 26
*STEAK TARTINE Teres Major, Seared Shallot and Mushroom, Porcini Taleggio Fonduta | 18
ROASTED FISH SANDWICH Tomato Red Pepper Compote, Pickles, Fried Capers, Handcut Fries, Slaw |17
MARKET FISH Changes Daily | MP
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia |17
FETTUCINI Duck Confit, Cinnamon, Apple Puree, Mascarpone |21
MUSHROOM RISOTTO Mushroom Variations, Parm, Sherry |24

CHILDRENS
Fish N Chips |13
Buttered Pasta |9
Grilled Cheese + Tomato |9

 

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 Carrot, Garlic Scape, Fried Duck Egg, Arugula, Sunflower Gremolata | 14
FRITTATA Squash, Chanterelle, Scallion, Epoisse | 16
BREAKFAST SANDWICH Biscuit, Pulled Short Rib, Duck Egg, Manchego, Red Onion | 11
LOBSTER Potato Mille Fuille, Poached Egg, Hollandaise, Shaved Squash | 19
FRENCH TOAST Portuguese Sweet Bread, Rhubarb Confiture, Pistachio, Whipped Cream | 13
SCRAMBLE Roasted Shallot, Snap Pea, Provolone, Biscuit | 15
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 13

*Add Hangar Steak | 8
Add Poached Lobster | 7

MAIN PLATES 
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Paprika Aioli, Buttered Focaccia, Fries |17
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs, Fries | MP
ROASTED FISH SANDWICH Heirloom Tomato Jam, Pickled Chili, Lettuce, Deli Pickle | 14
FRIED CHICKEN House Bacon, Spicy Aioli, Tomato, Red Onion, Buttermilk | 15

PASTRY BASKET| $14 OR $4.50 ea.
DAILY Chef’s Selection
BUTTERMILK BISCUITS House Compote, Honey Butter
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 – Praline Cake, Candied Hazelnuts, Carrot, Golden Raisins  10

Apple – Brown Butter, Salted Caramel, Snickerdoodle 10

Ice Cream or Sorbet of The Day – Changes daily – 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
Nino Franco Prosecco    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

Boulevardier
Rye, Carpano Antica Sweet Vermouth, Campari

CRAFT

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

N.7
Seasonal Sangria

N.31
Vodka, Gin, Lillet, Amarena Cherry Syrup, Lemon

N.32
Apple Infused Bourbon, Milk Liqueur, Fall Spice Syrup, Lemon

N.33
Mezcal, Ginjinha, Aperol, Cherry Bitters, Lime

N.34
Gin, Cranberry Shrub, Lillet, Lemon, Sage

 

 

 

 

 

 

 

Download our Wine By The Glass 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 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