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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

CREATE YOUR OWN BOARD | 9 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE

additions
WOOD ROASTED ARTICHOKE Parmigiano Reggiano, Wheat + Hop Vinaigrette | 11
Ever Changing | MP

SNACKS
OYSTERS Preparation Changes Daily | 3 ea.
*LAMB TARTARE Artichoke, Leek | 12
CASTELVETRANO OLIVES + CHILI FLAKE |7

APPETIZERS/SOUP/SALAD
MUSHROOMS Fiddleheads, Rhubarb, Sumac Balsalmic Vinaigrette| 12
OCTOPUS Wood Roasted Chilies, Charred Kale, Burnt Honey, Za’atar | 18
SCALLOP Spring Refogado, Mushroom Conserva | 16
LAMB MERGUEZ Sausage, Pistachio Butter, Smoked Egg Yolk, Fennel + Citrus | 14
WHITE ASPARAGUS Stracciatella Cheese, Green Strawberries, Lettuce | 12
FIVE MINUTE EGG Spring Turnip, Summer Truffle, Umami Broth | 13
LOBSTER PANZANELLA Pickled Mussels, Charred Sourdough, Ramps, Warm Sea Butter Vinaigrette | MP
BEET SALAD Nettle Creme, Puffed Rice, Seeds, Italian Dressing | 10
FARM LETTUCE Leek Vinaigrette, Gorgonzola Cremificato, Pistachio | 11
SOUP Preparation Changes Daily | 7

PASTA TASTING MENU | 42
Experience four courses of pasta handmade by our chef daily highlighting both innovative and classic preparations.  Enjoy for the table or the individual

MAIN PLATES
CHICKEN Mushroom Duxelle, Parmigiano Fonduta, Broccolini | 26
*WOOD ROASTED SALMON Dandelion Pistou, Fava Beans + Leaves, Potato | 28
RABBIT Leg Mortadella, Spring Turnip, English Peas, Sauce Robert, Pistachio | 32
HADDOCK Prosciutto Bread Crumble, Butter Roasted Cauliflower, Tarragon Vinaigrette | 27
*PRIME HANGER STEAK Potato Pavé, Bone Marrow, Clams, Fleur de Sel | 31
TARRAGON FETTUCCINI English Peas, Stracciatella, Sunflower Seeds | 23
RIGATONI Nduja, Octopus, San Marzano Tomato, Basil | 26
CARAMELLE Parsnip, Hazelnut, Smoked Mascarpone, Chick Skin + Chanterelle Crumb | 21
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries | 17

Download our Lunch Menu

SOUP + SALAD
SOUP Chefs Daily Recipe | 7  Add Grilled Cheese Panino | 14
FARM LETTUCES Spring Turnip, Sunflower Seeds, Rhubarb, Onion Vinaigrette | 12
“WEDGE SALAD” 5 Minute Egg, Lardon, Bleu Dressing, Brioche | 13
BRUSCHETTA Ricotta, Red Onion-Rhubarb Marmalade, Parsley Salad | 12
GRILLED ASPARAGUS Prosciutto-Lemon Butter, Toasted Panko | 9

SANDWICHES served with hand cut fries
LOBSTER ROLL Maine Lobster, Lemon Aioli, Herbs | MP
FRIED CHICKEN House Pickles + Onion, Buttermilk Ranch Dressing, Tobasco Aioli |12
PORK PRESSE Portuguese Cheese, N’Duja, Giardiniera | 14
GRILLED MUSHROOM Green Garlic Aioli, Red Onion, Parsley Pesto, Sourdough | 15
ROASTED FISH SANDWICH Spring Onion, Lettuce, Pickled Ramp Remoulade | 15
*SIGNATURE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 17

MAIN PLATES + PASTA
STEAMED CLAMS White Wine, Roasted Garlic, Basil, Grilled Sourdough | 16
FUSILLI Chicken-Bacon Sausage, Fava Bean, Brocolini | 21
MARKET FISH Preparation of the Day| MP
SPAGHETTI Rock Crab, Asparagus, Cured Egg Yolk | 19
*PRIME HANGER STEAK Papas Bravas, Charred Onion, Hazelnut Romesco | 28

 

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
ENDIVE SALAD Radicchio, Burnt Honey, Hazelnuts, Apple | 13

BRUNCH-Served with homefries
SCRAMBLED EGGS Migas, Seared Chorizo, Carmelized Onions, Oregano | 14
FLINT CORN PANCAKES Pork Belly, Maple, Heirloom Beans| 14
FRITTATA Brussel Sprouts, Mushrooms, Radicchio, Ricotta | 16
DUCK SAUSAGE BISCUIT Egg, Sauerkraut, Fontina| 11
*STEAK + EGGS Hanger Steak, Duck Egg, Creamed Spinach| 24
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 13

Add Hangar Steak | 8
Add Poached Lobster | 7

MAIN PLATES + PASTA
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries |17
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs, Fries | MP
FRIED FISH SANDWICH Fresno Pepper, Lettuce, Pickle, Creme Fraiche | 14
BUCCATINI ALL’AMATRICIANA Pancetta, San Marzano, Fresno | 20
SPAGHETTI ALLA CARBONARA  Pork Belly, Yolk, Parmgiano, Pepper | 18

PASTRY BASKET| $14 OR $4.50 ea.
DAILY Chef’s Selection, Honey Butter
BISCUITS House Compote
DOUGHNUTS Chef’s Daily Selection

FAMILY OFFERINGS
SCRAMBLED EGGS|3
SILVER DOLLAR PANCAKES |3
PETITE PASTA |6
HOMEFRIES |4
PORTUGUESE TOAST |3

 

Download our Dessert Menu

DESSERT / $9

Lemon– Crème Fraiche Cake, Lemon Curd, Warm Chocolate, Lemon Sherbert

Tart – Chestnut Sablee, Caramel, Chocolate Glaze, Hazelnut, Milk Ice Cream

Flan- Custard, Burnt Caramel, Citrus Supremes

Beet Crémeux –White Chocolate Ice Cream, Sunflower Crumble, Green Strawberry Confiture, Pastry Cream

Cheese Cake – Strawberry Rhubarb Sorbet, Brioche, Pistachio Butter

 

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

The Sidecar
Cognac, Orange Liqueur, Lemon, Sugared Rim

CRAFT

N. 6
Bell Pepper Infused Tequilla, Honey, Lime

N.7
Seasonal Sangria

N.8
Rye, Grand Marnier, Benedictine, Orange Bitters

N.9
Cucumber Gin, Lillet, Luxardo Cherry, Melon, Lemon

N.10
White Rum, Aperol, Sherry, Mango, Lemon

N.11

Cachaca, Portuguese Milk Liqueur, Ginger, Lime

 

 

 

 

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.

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Ceia Kitchen + Bar Reservations