Menu
Menu

Menus

 

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 CEIA’S SPRING MENU

ANTIPASTO
(our award winning boards)

Cheeses:
Humboldt Fog – California, Semi Soft, Crumbly 8
Epoisses – Burgundy, Soft, Buttery 8
Gorgonzola Dolce – Italy, Creamy, Pungent 8

Cured Meats:
Proscuitto – Pork Shoulder, Mild Salt, King of Cured Meats 8
Soppresata – Pork, Mild Pepper, Salami style 8
Coppa – Pork, Salted, Nice Marble 8

Grand Plateau – All things Antipasto, Olives, Oysters 55

APPETIZERS
Farm Lettuces – Spring Peas, Lemon, Goat Cheese, Sunflower 13
Brussel Sprout Caesar Salad – Parmesan, Anchovy, Red Onion 16
Prime Beef Carpaccio* – Marinated Vegetables, Anchoiade, Spring Onion, Grilled Sourdough 16
Tuna Ceviche* – Fresno Chili, Lime, Aguachili 18
Half Dozen Oysters* – Composed RAW – Rose, Pink Peppercorn, Caviar 21
Soup of the Day – Changes Daily 10
Spanish Octopus – Green Tomato, Strawberry, Olive, Roasted Garlic 18
Burrata – Eggplant, Capers, Mint 16

MAIN COURSES
Prime Bone In Ribeye* – Potato, Asparagus, Bearnaise Sauce 42
Signature Burger* – Manchego, Prosciutto, Aioli, Tomato, Fries 18
Rack of Lamb – Parsnip, Spring Vegetables, Mint 44
Roasted Cod – Sunchoke, Cipollini Onion, Pistachio Gremolata 27
Tuna* – Carrot, Shishito, Green Garbanzo, Harissa, Black Sesame 33
Scallops* – Nettles, Farro, Fava Beans 32
Lobster Fazzoletti Pasta – Mushrooms, Leeks, Herbs 28
Asparagus Risotto – Parmesan, Lemon 24

 

 

LUNCH

Download the LUNCH MENU

TO BEGIN
Prime Beef Tartare* – Smoked Crispy Oysters, Egg, Spring Onion 15
Tuna Ceviche* – Fresno Chili, Lime, Aguachili 18
Petite Charcuterie – Chef’s daily selection of charcuterie and cheese 19

SOUP + SALAD
Brussel Sprout Caesar – Parmesan, Anchovy, Red Onion 16
Burrata – Eggplant, Capers, Mint 15
Farm Lettuces – Spring Peas, Lemon, Goat Cheese, Sunflower 13
Add Chicken 6 / Add Steak 10
Soup – Market Availability 7

MAIN PLATES
Steak Frites – Bistro Fries, Arugula, Black Pepper Aioli 26
Lobster Fazzoletti Pasta – Mushrooms, Leeks, Herbs 27

SANDWICHES served with hand cut fries
Fried Chicken – Brassica Slaw, Chili Aioli, Arugula 17
Griddled Cheese – Smoked Gouda, Cured Ham, Arugula, Caramelized Onions 15
Fish Sandwich – Blistered Peppers, Ramp Tartar Sauce, Lettuces 16
*Signature Burger – Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia 18
Fried Scallop Roll – Scallop Aioli, Fresh Herbs 24

 

COMING SOON

 

Download our DESSERT MENU

DESSERT 

VANILLA FLAN  Custard, Burnt Caramel, Citrus Supremes 9

BROWN BUTTER FINANCIER  Blackberry, Pine Nut, Mascarpone, Lemon | 12

WHITE CHOCOLATE CHEESECAKE  Muscat Grape, Rhubarb, Lavender, Hibiscus 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
Nonino Grappa    9
Sogno Limoncello    9

Download our COCKTAIL LIST $12

CLASSIC

Boulevardier
Four Roses Bourbon, Campari, Carpano Antica

(G)in + (T)arragon
Blue Coat Gin, Tarragon, Yellow Chartreuse, Lime

CRAFT

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

Strictly Patio
Privateer Silver Rum, Cucumber, Orange, Lemon

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

Seasonal Sangria
A blend of wine, spirits, seasonal fruit and spices

Smoldering Blush
El Buho Mezcal, Aperol, Angostura Amaro, Cherry, Lemon

 

 

 

 

 

 

 

Download our WINE BY THE GLASS / BEER 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 WINE BY THE BOTTLE LIST

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

Read More

 

[/left65]

Ceia Kitchen + Bar Reservations