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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
DUCK PROSCIUTTO Massachusetts
PROSCUITTO D PARMA Parma, Italy

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 Cow’s Milk, Hard, Granular Parma, Italy
LEONORA Goats Milk, 3 month age, Bright, Balanced, Lemony Leon, Spain
DELICE DE BOURGOGNE Cow’s Milk, Soft, Creamy Burgundy, France
ILHA AZUL Cow’s Milk, Semi Soft, Buttery Portugal

PINCHOS
OLIVES+MARCONA ALMONDS Manzanilla, Black Cuquillo, Verdial | 6
SQUID ESCABECHE Harissa, Charred Orange, English Peas | 7
PICKLED MACKEREL Sorrel, Radish, Goat Yogurt | 12
ARTICHOKES Fried Leaves, Parmigiano Reggiano, Poppy Seeds | 10

APPETIZERS
TENDERCROP ASPARAGUS Kumquats, Spiced Marconas, Sherry Vin | 16
SCALLOPS Pork Belly, Smoked Salsify, Cherry | 16
OCTOPUS Chili, Mint, Beans, Sherry Vin | 13
DUCK LIVER MOUSSE Crudite, Bagna Cauda | 9
MUSSELS Prosecco, Shaved Fennel, Spring Onion + Garlic | 14
CROQUETTES Goat Cheese, Romesco, Chive, Boquerones | 12

SOUPS + SALADS
SOUP Chefs Daily Recipe | 7
FARM LETTUCES Cherries, Green Almonds, Banyuls Vinegar. Pecorino | 12
BURRATA Strawberry, Lardo, Piri Piri, Hazelnuts | 14

PASTAS
CHILI SPAGHETTI Pancetta, Mint+Basil Pesto, Pork Bottarga | 20
NETTLE FUSILLI Charred Ramps, Mushrooms, Leonora | 23
GNOCCHI Smoked Bluefish, Fava Beans, Creme Fraiche, Egg | 26

LARGE PLATES
SWORDFISH Mushrooms Sotto Olio, Artichokes, Lillet | 27
HALIBUT Black Lentil, English Peas, Turnips | 32
DUCK Charred Apricot, Sunchoke, Rhubarb| 28
VEAL BREAST Green Strawberries, Savoy Spinach, Queijo Fresco | 27
*21 DAY DRY AGED PRIME RIBEYE Agrodolce Cipollini Onion, Bone Marrow Butter, Watercress | 35
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries | 16

Download our CEIA LUNCH MENU

CHEESE | $5 ea.
PARMIGIANO REGGIANO: The King of Italian Cheeses – Parma, Italy
LANDAFF: Raw Holstien Cow’s Milk, Sharp – New Hampshire
BLEU D’AUVERGNE: Cow’s Milk, Floral, Bright-D’Auvergne, France
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED | $5 ea.
ROSETTE DE LYON: NYC
CHORIZO PICANTE: Rioja, Spain
PROSCIUTTO DE PARMA: Italy
BRESAOLA: Massachusetts

SOUP + SALAD
SOUP: Chefs Daily Recipe | 7
GEM LETTUCES Celery, Winter Citrus, Shallot Vinaigrette| 9
GREENS Citronette, Spiced Marcona Almonds | 13
FAROE ISLAND SALMON Frisee, Lardons, Pickled Shallots, Fried Egg | 23
TOP SIRLOIN STEAK Marinated Asparagus, Bleu D’Auvergne, Dandelion Pesto, Baby Lettuces | 24

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 PLATES + PASTA
LOBSTER RISOTTO Saffron, Aborio Rices, Charred Leeks | 24
CHILI SPAGHETTI English Peas, Mint+Basil Pesto | 21
TOP SIRLOIN Warm Potatos, Ramp Aioli, Elm Mushrooms| 22
SCALLOPS Roasted Cauliflower, Shallots, Fresno Peppers, Parsley | 26

SIDES $5 ea.
HAND CUT FRIES Paprika Aioli, Ketchup
ROASTED CAULIFLOWER Fresno, Shallot
MUSHROOMS Sauteed, Black Walnuts

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-

Drum Bum (rocks) $12
Johnny Drum Bourbon-Luxardo Maraschino-Tempus FuGrand Classico-Fresh Citrus-Angostura

El Guapo (rocks) $12
Hornitos Plata, Scorpion Mezcal-Ruby Port-Chili Simple-Cilantro-Basil-Lime

Up-Beet(up) $12
Beet Infused Bully Boy Vodka, Ginger Simple, Fresh Lemon Juice

Pimm’s Tea (rocks) $12
Crater Lake Rye, Pimm’s No.1, Hibiscus Tea, Tempus Fugit Quinquina, Lemon

Rhuby & Smoke(up)$12
Milagro Silver, Smoked Strawberry Rhubarb Shrub-Aperol-Champagne Float-Thyme Simple

Bauniha(up)$12
Ipswich White Cap Rum-Organic Ginger Liqueur-Carmelized Pineapple-Vanilla Bean-Ginger

Matcha Gin Fizz(up) $12
Death’s Door Gin, Matcha Green Tea, Almond Milk, Lemon, Agave Nectar, Egg White

French Rose Sangria(rocks) $12
Rose, Aperol, Brandy, Combier, Fresh Seasonal Fruit, Seltzer

 

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