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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

CREATE YOUR OWN BOARD | 8 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE
Grande Plateau | 55
additions:
Ever Changing | MP

SNACKS
OLIVES + MARCONA ALMONDS | 7
SHISHITO PEPPERS |13

STARTERS 
ROASTED BEETS Sweet + Sour Strawberries, Balsamic, Shaved Horseradish, Creme Fraiche | 12
OYSTERS ROCKEFELLER (6) Topped with Proscuitto, Kale, Hollandaise | 19
MEDITERRANEAN OCTOPUS Served with Peperone, New Potatoes | 17
HEIRLOOM TOMATOES Cucumber Crema, White Anchovy, Almonds | 14
BRAISED PORK SHORT RIBS Marmalade Glaze, Parsley + Sunflower Gremolata, Sunchoke Salad | 14
FRESH BURRATA Stonefruit, Fresh Basil, Nduja Sausage, Peach Puree, Croutons | 16
*TUNA TARTARE Piri Piri Pepper Flakes, Green Onion, Lemon, Olive Oil | 16
CRISPY CALAMARI Compressed Peaches, Fried Herbs, Squid Ink Aioli | 14
SOUP OF THE DAY  | 7
FARM LETTUCE SALAD Champagne Vinaigrette, Gorgonzola, Pistachio | 11

PASTA
-Mid Course/Lighter Dining-
GARGANELLI Carrots, Burrata, Snap Peas, Basil | 23
SHRIMP RAVIOLI Roasted Heirloom Tomato + Fresno Chilis, Torn Basil, Leek Ash | 26

MAIN PLATES
*SALMON Roasted Beans, Baked Potato Pave, Garnish of Rhubarb and Arugula Salad | 29
ROASTED COD Summer Squash, Roasted Black Trumpets, Pickled Jalapeños, Creamed Corn | 27
*BLUEFIN TUNA Roasted Radicchio with Sherry + Honey Vinaigrette, Pickled Grapes, Hazelnuts | 32
*ROASTED DUCK Blueberry Glazed Salsify, Chanterelle Mushrooms, Roasted Onions, Duck Confit | 35
*SIGNATURE BURGER Prosciutto, Manchego, Tomato, Aioli on Ciabatta + Handcut Fries | 17
*8oz FILET MIGNON Grilled Local Carrots, Roasted Garlic +  Eggplant, Lobster Butter Sauce |37
LOBSTER ROLL Chilled Maine Lobster, Lemon Aioli, Buttered Brioche Bun + Handcut Fries  | 28

Download our Lunch Menu

TO BEGIN
CHEESE, SALAMI, CASTELVETRANO OLIVES + CHILI FLAKE |14
CRISPY CALAMARI Black Peper/Squid Ink Aioli, Lemon, Piri Piri |16
OYSTERS ROCKEFELLER (6) Prosciutto, Kale, Hollandaise |17
CORN SOUP | 9

SOUP + SALAD
KALE CAESER Pecorino, Crouton, Anchovy |13
GEM LETTUCES Bacon Lardons, Hard Boiled Egg, Gogonzola Cheese, Shallot | 14
BURRATA Asparagus, Smoked Ham, Pesto |14
ADD any of these to your salads…Seared Tuna $13, Grilled Beef Tenderloin $12, Grilled Chicken $10

MAIN PLATES
SPAGHETTI alla Scampi Shrimp, Red Pepper, EVOO, Roasted Garlic | 18
TUNA MELT Chilis, Capers, Buttered Foccacia, Piri Piri Aioli |19
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs |17
FRIED CHICKEN SANDWICH House Bacon, Spicy Aioli, Tomato, Red Onion, Buttermilk |14
ITALIAN PANINI Sourdough, Hots, Balsamic, Provolone, Prosciutto, Salami, Olive |16
*6 oz. STEAK FRITES Frites, Arugula Salad, Blue Cheese Butter |22
FISH + CHIPS Hand Cut Fries, Tartar, Pickled Vegetables |20
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia |17

CHILDRENS
Fish N Chips |13
Mac N Cheese |12
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 Cake – Chocolate Mousse, Cherry + Black Pepper Purée, Lavender + Cherry Stracciatella Ice Cream  10

Blueberry Crotsata – Macerated Blueberries, Sesame Frangipane, White Chocolate + Basil Ice cream 11

Angel Food Cake – Raspberry Anglaise, Stewed Peach, Whipped Crème Fraiche, Peach Caramel | 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
Henriot Champagne    14

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 Menu $12

 

CLASSIC

Old Cuban
Barbancourt Rhum, Mint, Lime, Prosecco, Angostura Bitters

CRAFT

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

N.7
Seasonal Sangria

N.24
Aquavit, Golden Beet, Lemon, Egg White, Peychaud’s Bitters

N.25
Rhubarb + Turmeric Infused Gin, Hypocras, Lime, Orange Bitters

N.26
Pineapple Infused Pisco, Fresno Pepper, Lemon, Lime, Egg White

N.27
Vodka, Rosemary Berry Cordial, Pimm’s Cup, Grapefruit, Lemon

 

 

 

 

 

 

Download our Wine By The Glass

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

Honored as Newburyport’s first and only ‘Award of Excellence’ by Wine Spectator for three consecutive years.

Read More

 

Ceia Kitchen + Bar Reservations