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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

ANTIPASTO
(our award winning boards)

Cheeses:
Manchego – SPAIN – Sheep’s Milk, Firm, Mild, Creamy 8
Four Fat Fowls – NEW YORK – Cow’s Milk, Soft, Buttery, Triple Cream 10
Taleggio- ITALY – Cow’s Milk, Semi Soft, Meaty, Nutty, Fruity Interior 6

Cured Meats:
Proscuitto – Pork, Mild Salt, King of Cured Meats 7
Saucisson Sec – Pork, Garlic, Black Pepper 8
Chorizo – Pork, Smoked Paprika, Spanish Spices 8
Pate of the Day – MP

Grand Plateau – All things Antipasto, Olives, Pate 55

APPETIZERS
Farm Lettuces – Pomegranate, Pistachio, Manchego, Honey Dijon Vinaigrette 13
Burrata – Squash, Pepita, Anadama Bread 15
Crispy Quail – Cornbread, Poblano, Smoked Maple Pork Belly Butter 17
Mussels – Chorizo, Fennel, Basil 16
Beet Salad – Curry Yogurt, Gorgonzola, Winter Citrus, Fennel 13
Chestnut Bisque – Amaretto, Rosemary, Cherry, Cream 12
Spanish Octopus – White Bean, Green Olives, Winter Citrus, Onion Brodo 18
Lamb Polpetti – Harissa, Yogurt, Almond 13

MAIN COURSES
NY Prime Sirloin* – Baby Sweet Potato, Spigariello, Braised Bacon, Poblano Bechamel 43
Signature Burger* – Manchego, Prosciutto, Paprika Aioli, Tomato,  Hand Cut Fries 18
Duck Cassoulet – Duck Confit, French Lentils, Cotechino, Parsnips 38
Salmon – Cauliflower, Lambchetta, Carrots, Black Olives,  28
Heirloom Tomato Pizza – Bechamel, Saucisson Sec, Olives, Arugula 22
Scallops – Mushrooms, Quince, Fennel, Guanciale 33
Paccheri Pasta – Braised Rabbit, Fresh Cheese, Castelvetrano Olives 28

Download the LUNCH MENU

TO BEGIN
Lamb Meatballs – Harrisa, Yogurt, Almond 13
Petite Charcuterie – Chef’s daily selection of charcuterie and cheese 19
Chestnut Bisque – Amaretto, Cherry, Rosemary, Cream 12

SALADS
Farm Lettuces – Pomegranate, Pistachio, Manchego, Honey Dijon Vinaigrette 13
Burrata – Squash, Anadama Bread, Cherry, Pepita 15
Beet Salad – Winter Citrus, Gorgonzola, Fennel, Curry Yogurt 13
Add Grilled Chicken 6 / Add Steak 10

SANDWICHES served with hand cut fries
Fried Chicken BLT – Tomato, Smoked Bacon, Lettuce, Lemon Aioli 17
Griddled Cheese – Smoked Gouda, Cured Ham, Arugula, House Made Pickles, Mustard 17
Roasted Fish Sandwich – Caponata, Greens, Aioli 16
*Signature Burger – Prosciutto, Manchego, Tomato, Paprika Aioli, Focaccia 18
Lobster Roll – Brioche, Fine Herb Aioli 28

FRITES
Steak and Frites – Bistro Fries, Arugula, Urfa Chili Aioli 26
Fried Scallops – Georgia Bank Scallops, Tartar Sauce 20

Download the BRUNCH MENU

STARTERS

Farm Lettuce – Pomegranate, Pistachio, Manchego  13
Burrata – Squash, Pepitas, Anadama Bread 15 | add egg  19
Chestnut Bisque – Cherry, Rosemary, Amaretto, Cream  10

BRUNCH

Duck Confit Hash – Potato, Pepper, Poached Egg, Sumac Hollandaise 18
Brunch Carbonara – Pacherri Pasta, Smoked Bacon, Poached Eggs, Parmesan, Peas 24
French Toast – Quince, Maple, Thyme Crumble 14
Wild Mushroom Tartine – Mushroom, Cremuex, Poached Eggs, Arugula 18
Chorizo + Egg – Spinach, Portuguese Muffins, Pecorino, Bechamel 18
Eggs Benedict – Poached Egg, Prosciutto, Portuguese Muffin, Hollandaise 14 | add Scallops  23

SANDWICHESServed with Hand-cut Fries

Fried Chicken BLT – Chicken, Heirloom Tomato, Smoked Bacon, Lettuce, Lemon Aioli  17
Roasted Fish Sandwich – Caponata, Arugula, Aioli  16
Signature Burger – Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia  18
Sausage Sandwich – Port Salute, Scrambled Egg, Bacon, Poblano Bechamel | 16

HOUSE MADE PASTRY

Portuguese Muffin 6
Sticky Bun 6

BRUNCH COCKTAILS

Signature Bloody Mary MP
Fresh Squeezed Mimosa 13
Apple Spiced Fall Sangria 12

Download our DESSERT MENU

DESSERT 

VANILLA FLAN  Custard, Burnt Caramel, Citrus Supremes 9

SPICED BEIGNETS  Egg Nog, Pomegranate, Brown Butter Malt | 12

CHOCOLATE BLANCMANGE  Dolce de Leche, Fudge Bark, Peanut butter Ice Cream| 12

ICE CREAM OF THE DAY  House Made, Changes Daily 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    13
Ayala Brut Champagne    16

FORTIFIED WINE, PORT & CORDIALS
Taylor Fladgate Ruby Port    10
Taylor Fladgate 10yr Tawney    12
Taylor Fladgate 20yr Tawney   15
Croft Distinction Port    10
Croft 10yr Tawney    12
Dow’s Late Bottle Vintage 2006    13
Chateau Thibault Sauternes    9
Quinta Santa Eufemia 10yr 12
Quinta Santa Eufemia White 20yr 14
Nonino Grappa    9
Sogno Limoncello    9

 

 

Download our Cocktail List  $12

Besides the Car
West Cork Irish Whiskey, Cognac, Combier, Lime, Cranberry

Invitation to Stroll
Empress 1908 Gin, Green Chartreuse, Lime, Egg White

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

If a Tree Falls?
Wild Moon Birch Liqueur, Tito’s Vodka, Cynar, Lemon, Cider Beer

My “Currant” Mood
Tito’s Vodka, Blue Coat Gin, Creme de Cassis, Coffee, Grapefruit, Lime

Apple Spiced Fall Sangria
A combination of seasonal fruits and spices.

Download our Wine by the Glass + Beer 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 Wine by the Bottle List

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