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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 Ceia Dinner Menu

SALTED, SMOKED + CURED / $6
ROSETTE DE LYON Salumeria Belise Chelsea, NYC
CHORIZO PICANTE Rioja, Spain
PISTACHIO MORTADELLA Emilia Romania, Italy
MANGALISTA LARDO Salumeria Belise Chelsea, NYC
TODAY’S HOUSEMADE CHARCUTERIE SELECTION Ask your Server
PROSCUITTO D PARMA Parma, Italy

CHEESE / $6
LANDAFF Raw Holstien Cow’s Milk-Sharp, Tangy New Hampshire
EPOISSÉS Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
BLU DI BUFALA Buffalo’s Milk, Buttery, Peppery, Decadent Lombardy, Italy
PARMIGIANO REGGIANO The King of Italian Cheeses Parma, Italy
LEONORA Goats Milk, 3 month age, Bright, Balanced, Lemony Leon, Spain
DELICE DE BOURGOGNE Cow’s Milk, Soft, Creamy Burgundy, France
QUIEJO CASTELAO Cow’s Milk, Semi Soft, Nutty Portugal

APPETIZERS, SOUP + SALAD
BRUSCHETTA Prosciutto, Quail Eggs, Sheep’s Milk Cheese | 8
CONFIT TUNA Bocadillo, Garlic Aioli, Tomato Jam | 10
SCALLOPS Pear, Puffed Grains, Lichen, Sea Urchin, Sumac Tisane | 17
PORK BELLY Cabbage, Apple, Pickled Clam | 13
CRISPY SMELTS Whipped EVOO, Salsify, Roe | 15
SPANISH OLIVES Manzanilla, Black Cuquillo, Verdial | 5
CODDLED EGG Burgundy Truffle, Grilled Sourdough, Blu Di Bufala | 11
MUSHROOM TOAST Roasted Chestnut, Lemon Curd, Sherry | 12
ROASTED CAULIFLOWER Taleggio, Breadcrumb | 11
OCTOPUS Sweet Potato, Winter Citrus, Celery + Chili Soup | 14
PUFFED FISH SKINS “chips + dip” – Onion Crème Fraiche | 6
SOUP Chefs Daily Recipe | 7
PONTORMO Spicy Greens, Pancetta, Soft-Scrambled Duck Egg | 12
SALT-BAKED ROOT VEGETABLES Duck Confit, Cranberry | 16
FARM LETTUCES Hazelnuts, Meyer Lemon Citronette | 9

LARGE PLATES + PASTAS
DUCK BREAST Porridge, Cranberry, Butternut, Anise | 27
TUNA Sunchoke, Wild Mushrooms, Charred Bread Sauce | 29
COD Pie of Cod, Escargot, Potato, Fennel + Celery Salad | 25
SPICED SHORT RIB Purple Potato, Foie Gras, Broccoli, Huckleberry | 36
*HANGAR STEAK Grilled Carrots, Puffed Wild Rice, Smoked Goat Yogurt, Piri Piri, Black Walnuts | 29
*SIGNATURE BURGER Wagyu Beef, Manchego, Prosciutto, Tomato, Paprika Aioli, Russet Fries | 16
LAMB TORTELLONI Braised Lamb, Leonara Goat Cheese, Parsnip Soubise, Crispy Kale| 24
POTATO GNOCCHI Oxtail, Whelks, San Marzano Tomato, Parmigiano Reggiano, Brown Butter | 26
FETTUCCINE Black Garlic, Foraged Mushrooms, Cured Duck Yolk, Sage | 21

Download our Ceia Lunch menu

CHEESE | 3 for 15
EPOISSÉS: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France
PARMIGIANO REGGIANO: The King of Italian Cheeses – Parma, Italy
LANDAFF: Raw Holstien Cow’s Milk, Sharp – New Hampshire
BLU DI BUFALA: Buffalo’s Milk: Buttery, Peppery, Decadent – Lombardy, Italy
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED | 3 for 15
ROSETTE DE LYON: Salumeria Belise – Chelsea, NYC
CHORIZO PICANTE: Rioja, Spain
PISTACHIO MORTADELLA: Emilia Romania, Italy
MANGALISTA LARDO: Salumeria Belise – Chelsea, NYC
PROSCIUTTO DE PARMA: Italy

SOUP + SALAD
SOUP: Chefs Daily Recipe | 7
LETTUCES Meyer Lemon Vinaigrette, Toasted Hazelnuts | 8
PONTERMO Spicy Greens, Pancetta, Soft Scrambled Duck Egg Vinaigrette | 12
LOBSTER SALAD Carmelized Salsify, Shaved Salt-Baked Root Vegetables, Olive, Brown Butter, Lemon Curd | 15

PASTA
BLACK GARLIC FETTUCCINE: Cultivated + Foraged Mushrooms, Cured Yolk | 16
RISOTTO: Prosciutto, Peas, Mint, Poached Egg | 16

SANDWICHES served with Duckfat fries
*KOBE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 16
BRAISED LAMB “CROQUE MADAME”: Caramelized Onion, Landaff Cheese, Fried Duck Egg, Hollandaise | 15
GRILLED CHEESE+ MORTADELLA: Vermont Cheddar, Quiejo Castelao, House Pickles | 13
SMOKED EGGPLANT: Market Vegetables, Goat Yogurt, Tahini | 11

MAIN
DUCK CONFIT: Grilled Carrots, Market Greens, Fresh Cranberry, Pear + Vanilla Vinaigrette | 18
MARKET FISH: Black Lentils, Broccoli, Charred Bread Sauce | 17
HANGAR STEAK FRITES: Burgundy Truffle Poutine, Parmigiano Reggiano, Arugula | 17
LOBSTER BENEDICT: Poached Lobster, Duck Egg, Buttermilk Biscuit, Tomato, Spicy Hollandaise | 18

Download our Ceia Brunch Menu

CHEESE 3 for | 15
EPOISSÉS: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France
PARMIGIANO REGGIANO: The King of Italian Cheeses – Parma, Italy
LANDAFF: Raw Holstien Cow’s Milk, Sharp – New Hampshire
DELICE D BOURGOGNE: Cow’s Milk, Creamy, Complex – France

SALTED, SMOKED + CURED 3 for | 15
ROSETTE DE LYON: Salumeria Belise – Chelsea, NYC
CHORIZO PICANTE: Rioja, Spain
PISTACHIO MORTADELLA: Emilia Romania, Italy
MANGALISTA LARDO: Salumeria Belise – Chelsea, NYC
PROSCIUTTO DE PARMA: Italy

SOUP + SALAD
SOUP: Chefs Daily Recipe | 7
LETTUCES Meyer Lemon Vinaigrette, Toasted Hazelnuts | 8
PONTERMO Spicy Greens, Pancetta, Soft Scrambled Duck Egg Vinaigrette | 12
LOBSTER SALAD Carmelized Salsify, Shaved Salt-Baked Root Vegetables, Olive, Brown Butter, Lemon Curd | 15

PASTA
BLACK GARLIC FETTUCCINE: Cultivated + Foraged Mushrooms, Cured Yolk | 16
RISOTTO: Prosciutto, Peas, Mint, Poached Egg | 16

SANDWICHES served with Duckfat fries
*KOBE BURGER: Serrano Ham, Manchego, Tomato, Buttered Focaccia | 16
BRAISED LAMB “CROQUE MADAME”: Caramelized Onion, Landaff Cheese, Fried Duck Egg, Hollandaise | 15
GRILLED CHEESE+ MORTADELLA: Vermont Cheddar, Quiejo Castelao, House Pickles | 13
SMOKED EGGPLANT: Market Vegetables, Goat Yogurt, Tahini | 11

BRUNCH served with Breakfast Potatoes
OMELET Salmon, Crème Fraiche, Chives, Meyer Lemon | 16
FRENCH TOAST Sweet Bread, Creme, Concord Grape, Black Walnut Streusel | 13
CARNE ESPITATA Beef Tenderloin Skewers, Black Truffle Poutine | 20
TUNA Sunchokes, Clam Tapioca Puff, Charred Bread Sauce | 27
SPANISH TORTILLA Chourico, Potato, Vermont Cheddar, Piri Piri | 14
LOBSTER BENEDICT Poached Lobster, Duck Egg, House Biscuits, Tomato, Smoked Paprika Aioli | 18
Add Beef Tenderloin | 26

SIDES
Applewood Bacon | 3
Sunny Side Egg | 3
Muffin with Honey Butter | 4
Biscuits with Butter | 3
Donuts | 6

 

Download our Dessert Menu

DESSERT / $9
“Strawberry Shortcake” – Brown Butter Financier, Vin Cotto, Vanilla Yogurt
Bolo de Chocolate – Chocolate Cake, Espresso Mousse, Vanilla Crème, Mascarpone Gelato
Maple/ Buttermilk Flan – Local Berries, Cinnamon Tuile
Baked Nectarines – Lemon/ Olive Oil Pound Cake, Sweet Cream Ice Cream
Crostada – Local Berries, Lemon Thyme/ Vanilla Ice Cream
Daily Sorbet – Vanilla Bean Shortbread

CHEESE / $6 each  Served with Berry Compote
Landaff  Raw Holstein Cow’s Milk – Sharp, Tangy New Hampshire
Epoisses Cow’s Milk, Washed Rind, Spreadable, Rich, Funky Burgundy, France
Blue Di Bufula Buffalo’s Milk, Buttery, Peppery, Decadent Lombardy, Italy
Parmigiano Reggiano The King of Italian Cheeses Cow’s Parma, Italy
Leonara Goats Milk, 3 Month Age, Bright, Balanced, Lemony Leon, Spain
Delice De Bourgogne Cow’s Milk, Soft, Creamy Burgundy, France
Queijo di Pico Cow’s  Milk, Unique, Creamy, Soft, Nutty Azores, Portugal

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
Henriot Rose Brut    18

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 List

Barrel Aged Cocktail (aged 2 months in charred American Oak) (up)
Angostura Bitters

Ceia 75 (up) $14
Pol Roger Champagen – Framboise Lambic – CasaAmigo Tequila – Fresh Lemon

Up-Beet (up)
Red Beet Infused Tito’s Vodka – Canton Ginger – House Made Ginger Syrup – Fresh Lemon

Licor De Leite (rocks)
Housemade Portuguese Milk Liqueur – Rowan’s Creek Bourbon – Fresh Orange – Orange Bitters
*Enjoy our own MILK LIQUEUR as an aperitif*

Dulce Y Ahumado (rocks)
Scorpion Mezcal – Muddled Pineapple – Arugula – Fresh Lime – House Simple

El Guapo (rocks)
Hornitos Plata – Basil – Cilantro – Hot Chile Syrup – Fresh Lime – Ruby Porto

Devil In A Red Dress (up)
Cucumber Vodka – Roasted Red Pepper – Piri Piri – Rosemary Simple – Fresh Lemon

BitterSweet (rocks)
Hendrick’s – St. Germain – Blood Orange – Fresh Lime – Campari – Soda

Gorro (rocks)
Gran Marnier – Canton Ginger Liqueur – Fernet Branca – Fresh Lemon

Seasonal Sangria (rocks)
Ask your server or bartender for details

 

Download our Wine By The Glass + Beer List and our Wine 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.

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