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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 Dinner Menu

SALTED, SMOKED + CURED / $6
ROSETTE DE LYON Salumeria Belise Chelsea, NYC
CHORIZO PICANTE Rioja, Spain
BRESAOLA Massachusetts
DAILY CHARCUTERIE Chef’s Selection
DUCK PROSCIUTTO Massachusetts
PROSCUITTO DI PARMA Parma, Italy

CHEESE / $6
COMTE Cow’s Milk-Sharp, Tangy, Comte, France
EPOISSÉS(P) Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
RICOTTA SALATA(P) Cow’s Milk, Crumbly, Creamy, Massachusetts
PARMIGIANO REGGIANO Cow’s Milk, Hard, Granular Parma, Italy
LEONORA Goats Milk, 3 Month Age, Bright, Balanced, Lemon Leon, Spain
DELICE DE BOURGOGNE(P) Cow’s Milk, Soft, Creamy Burgundy, France
CASTELINHO(P) Cow’s Milk, Semi Soft, Buttery Portugal

PINCHOS
OLIVES+MARCONA ALMONDS Manzanilla, Black Cuquillo, Verdial | 6
ROASTED DATES Nduja, Burnt Honey | 7
MUSHROOMS Porcini Crema, Bagna Cauda, Onion, Bread | 9
“FRIED” EGG Smoked Ham, Sauerkraut, Mustard | 6

APPETIZERS
BRUSSEL SPROUTS Bacalhau, Roasted Shallot, Autumn Olive | 12
MUSSELS Pork Marmalade, Leeks, Grapefruit, Mint, Cilantro | 11
OCTOPUS Black Lentils, Oxtail, Sherry, Roasted Onion| 16
CAULIFLOWER Buttermilk, Pickled+Crispy Sunchokes | 10
QUAIL Persimmon, Pickled Celery, Cocoa Nibs, Chili | 16
*OYSTERS ESCABECHE (4) Citrus, Fennel, Pickled Potato | 12

SOUPS + SALADS
SOUP Chefs Daily Recipe | 7
FARM LETTUCES Apple, Marcona Almonds, Pecorino Romano | 10
CONFIT BEETS Chicken Skin Crust, Seared Radicchio, Quince | 12

PASTAS
PORCINI FARFALLE Escargot, Roasted Garlic, Mushroom, Olive, Ricotta | 20
CANNELLONI Braised Lamb, Bechamel, Sunchoke, Fontina, Oregano | 21
BUCATINI Lobster, Salsify, Fresno Chili, San Marzano Tomato| 26

LARGE PLATES
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries | 17
LOBSTER Uni+Espellette Froth, Radish, Cabbage| 29
PORK SHANK Red Flint Polenta, Cippolini, Hazelnut+Anchovy Gremolata| 26
BLACK SEA BASS Porcini, Charred Spinach, Farro, Umami Brodo | 28
ROASTED HALF DUCK Sausage, Persimmon Tarte Tatin, Sweet Potato Agrodolce| 33
*PRIME HANGER Salsify, Braised Oxtail, Chicories, Foie Sauce | 28

Download our Lunch Menu

SOUP + SALAD
SOUP Chefs Daily Recipe | 7  Add Grilled Cheese Panino| 14
BEET SALAD Citrus, Shaved Root Vegetable, Proscuitto| 13
FARM LETTUCES Apple, Marcona Almonds, Pecorino Romano, Champagne Vinaigrette| 12
CHICORY SALAD Endive, Radicchio, Burnt Honey, Hazelnuts, Apple | 13

CHEESE | $6 ea.
PARMIGIANO REGGIANO The King of Italian Cheeses – ITA
RICOTTA SALATA Cow’s Milk, Semi Soft – NH
COMTE Cows’s Milk, Tangy, Sharp-FRA
DELICE D BOURGOGNE Cow’s Milk, Creamy, Complex – FRA

SALTED, SMOKED + CURED | $6 ea.
ROSETTE-NYC
CHORIZO PICANTE-ESP
PROSCIUTTO DE PARMA-ITA
BRESAOLA -MA

SANDWICHES served with hand cut fries
*SIGNATURE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 16
RICOTTA+APPLE Pickled Onion, Arugula, Portuguese Sweet Bread |14
OXTAIL PANINO Braised Beef, Shallot, Taleggio | 15
LOBSTER ROLL Maine Lobster, Lemon Aioli, Herbs | MP
FISH SANDWICH Fresno Pepper, Lettuce, Pickle, Creme Fraiche | 14
PORK TENDERLOIN Carmelized Onion, Paprika Aioli, House Pickles | 12

MAIN PLATES + PASTA
MOULES + FRITES Mussels, Capers, Anchovy, Chili, Fries | 16
CAVATELLI Ragu of Pork, Parmigiano | 22
SPAGHETTI ALLA VONGOLE  Lemon, Chili, Parsley, Clams | 22
DUCK RIGATONI Arugula, Cranberry, Creme Fraiche, Breadcrumbs| 21
*HANGER STEAK Punch Potato, Piri Piri, Pickled Allium, Lettuce| 24

 

SIDES $5 ea.
HAND CUT FRIES Paprika Aioli, Ketchup
BRUSSEL SPROUTS Agro Dulce, Almonds
SEARED RICOTTA Honey, Espellete

Download our BRUNCH MENU

CHEESE | $6 ea. OR 3/$15
PARMIGIANO REGGIANO: The King of Italian Cheeses – Italy
COMTE: Cow’s Milk, Sharp, Tangy – France
RICOTTA SALATA(P) Cows’s Milk, Crumbly, Creamy-Mass
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED | $6 ea. OR 3/$15
COPPA-Mass
CHORIZO PICANTE-Spain
PROSCIUTTO DE PARMA -Italy
BRESAOLA- Mass

SOUPS + SALADS
SOUP: Chefs Daily Recipe | 7
FARM LETTUCES Stone Fruit, Marcona Almonds, Pecorino Romano, Champagne Vinaigrette| 14
DUCK CONFIT Apple, Roasted Root Vegetable, Creme Fraiche | 21

BRUNCH-Served with homefries
SCRAMBLED EGGS Gruyere, Pickled Pepper, Carmelized Onion, Arugula | 13
FRENCH TOAST Honey Cream, Apples, Praline, Italian Meringue| 13
FRITATA Egg, Brussel Sprouts, Mushrooms, Mustard Greens, Ricotta | 14
CREPES Comte, Ham, Farm Egg| 15

*STEAK + EGGS Romesco, Leek, Carrot, Duck Egg | 24
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 13
Add Hangar Steak | 6
Add Poached Lobster | 7

MAIN PLATES + PASTA
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries |16
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs, Fries | MP
FRIED FISH SANDWICH Fresno Pepper, Lettuce, Pickle, Creme Fraiche | 14
DUCK PANINI Goat Cheese, Wild Apple, Duck Confit | 14
CAVATELLI  Pork Ragu, Reggiano, Chicharones | 22
CRISPY SKIN SALMON Buttermilk, Herb Salad, Punched Potato |22

PASTRY BASKET| $14 OR $4.50 ea.

MUFFIN Chef’s Daily, Honey Butter
BISCUITS House Compote
DOUGHNUTS Chef’s Daily

 

Download our Dessert Menu

DESSERT / $9
TART  Chestnut Sablee, Caramel, Chocolate Glaze, Hazelnut, Milk Ice Cream
APPLE PRESSE – Caramelized White Chocolate, Chestnut, Spiced Cognac Sorbet
CARAMEL FLAN Custard, Burnt Caramel, Citrus Supremes
CORN PUDDING Molasses, Red Flint Corn Meal, Cranberry, Cinnamon Ice Cream
LEMON Crème Fraiche Cake, Lemon Curd, Warm Chocolate, Lemon Sherbert

CHEESE / $6 each  Served with Berry Compote
Epoisses (P)Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
Comte Cow’s Milk, Tangy, Sharp Comte, France
Parmigiano Reggiano The King of Italian Cheeses Cow’s Parma, Italy
Leonora Goat’s Milk, 3-Month Age, Bright, Balanced, Lemon 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

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

 

N. 1
Bourbon, Amaro, Antica, Walnut + Apple Bitters

N. 2
Gin, Port Blanc, Pear, Smoke

N. 3
Vodka, Green Chartreuse, Coffee Liqueur, Lime

N. 4
Vodka, Benedictine, Ginjinha, Orange Liqueur, Angostura, Lime, Pineapple

N. 5
Milk Liqueur, Nonino Amaro, Lemon, Egg White

N. 6
Bell Pepper Infused Tequilla, Honey, Lime

N. 7
Fall Spiced Sangria

 

 

 

Download our Wine By The Glass + Beer

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.

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Ceia Kitchen + Bar Reservations