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

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

Landaff Raw Holstein 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

Bruschetta Prosciutto, Quail Eggs, Sheep’s Milk Cheese  $8
Scallops Hay Smoked Delicata, Brown Butter Crumble  $15
*Tendercrop Farms Beef Carpaccio Cauliflower, Autumn Olive, Fried Bread, Arugula  $11
Fritto Misto Lobster, Sweetbreads, Market Veg, Meyer Lemon Puree  $12
Olives Manzanilla, Black Cuquillo, Verdial  $5
Stuffed Piquillo Peppers ,Manchego, Salsa Verde, Marcona Almonds  $5
Mushroom Toast, Roasted Chestnut , Lemon Curd, Sherry $12
Periwinkles, Smoked Pepper Paste, Raw Onion $11
Octopus Ala Plancha, Papas Bravas, Lemon, Cilantro, Piri, Olives $14
Grilled Carrots, Puffed Wild Rice, Cherrywood-Goat Yogurt, Piri Piri $9

Soup: Chefs Daily Recipe  $7
Brassica Broccoli, Radish, Turnip, Soft Boiled Egg, Rose Hip  $14
Farm Lettuce, Meyer Lemon Citronette, Toasted Hazelnuts  $8

Beet Casonsei, Roasted Beets, Parmesan Reggiano, Lemon, Poppy Seed, Flowers  $21
Parsley Fusilli, Duck Sugo, Roasted Tomato, Breadcrumbs, House Made Nasturtium Ricotta $22
Lobster Risotto, Lobster, Carnaroli Rice, Uni Butter $28

Duck Breast, Porridge, Cranberry, Butternut, Hyssop  $26
Monkfish Broccoli, Black Lentil, Charred Bread Sauce  $27
Lamb Shoulder Roulade Black Truffle, Black Kale, Black Radish  $39
Salmon, Brussels Sprouts, Guanciale, Mushrooms, Pumpkin + Chili Spice $27
Ribeye Roasted Sunchokes, Salt Baked Celeriac, Celery, Pine Powder $33
Pork Belly, Green Apple, Cabbage, Black-Eyed Peas $25
*Signature Kobe Burger Manchego, Serrano, Tomato, Paprika Aioli, Duckfat Russet Fries  $16

Download our Lunch Menu

Epoissés: Cow’s Milk, Washed Rind, Spreadable, Rich, Funky – Burgundy, France
Leonara: Goat’s Milk, Double Cream, Tangy, Grassy – Leon, Spain
Parmagiano Reggiano: The King of Italian Cheeses – Parma, Italy
Landaff: Raw Holstein Cow’s Milk, Sharp, Semi Hard, Unpasteurized – New Hampshire
Blue Di Bufala: Buffalo’s Milk, Buttery, Peppery, Decadent – Lombardy, Italy
Delice De Bourgogne: Cow’s Milk, Soft, Creamy – Burgundy, France
Pico: Cow’s Milk, Unique, Semi-Soft, Nutty – Azores, Portugual

Soup: Chefs Daily Recipe 7
Farm Lettuce: Meyer Lemon Vinaigrette, Basil, Toasted Hazelnuts
Roasted Beets: Apricot Ginger Coulis, Smoked Pecans, Fava Beans, Basil Infused Goat Yogurt
Burrata Cheese: Peas, Strawberries, Vin Cotto, Proscuitto Di Parma

Fusilli: Housemade Organic Chicken Sausage, Egg Yolk, Porcini Mushrooms, Guanciale
Fettucini + Clams: alle Vongole, Fresh Herbs, Spring Garlic, Preserved Lemon, Olive Oil
Fettuccine: Lemon Thyme, Goat Cheese, Nettles, Cipollini Onion, Vin Cotto

SANDWICHES served with Duckfat fries
*Kobe Burger: Serrano Ham, Manchego, Tomato, Buttered Focaccia
*Sliced Beef Tenderloin: Caramelized Onion, Smoked Paprika Aioli, Focaccia Roll
Grilled Vegetable: Zucchini, Summer Squash, Piquillo Pepper, Goat Cheese, Eggplant, Tomato Pesto, Basil
Fried Hake BLT: Farmer Style Bacon, Greens, Tomato, Old Bay Aioli

Steak Frites: Grilled Beef Tenderloin, Porcini Truffle Butter, Duck Fat Fries, Farmhouse Ketchup
Hake: Avocado, English Peas, Meyer Lemon, Fresno Chiles, Sunchokes
Wild Alaskan Salmon: Artichokes, Carrot Puree, Saffron Verjus, Wild Mushroom
Organic Chicken Breast: Roasted Tendercrop Cauliflower, Apricot, Marcona Almond, Basil

Download our Brunch Menu

Soup: Chefs Daily 7
Frisee Salad:  Lardons, Verjus Vin, Fried Shallot, Fried Egg 10
Farm Greens: Toasted Hazelnuts, Citronette 9

Buttermilk Biscuit + Summer Berry Jam with Sea Salt & Vermont Honey Butter 4
Griddled Summer Berry + Mascarpone Muffin 5
Pecan Sticky Buns: Salted Caramel, Raisins 9

Brunch (served with breakfast potato)
Crepes: English Pea & Wild Salmon, Goat Cheese, Roasted Vegetable, Local Greens 16
Portuguese Linguica + Eggs: Punched Potatoes, Scrambled Eggs, Olive Oil, Cilantro 16
Cocotte Forestiere (coddled eggs): Bacon Lardons, Wild Mushrooms, Porcini Puree, Ramps 17
Fritatta: Fava Beans, Proscuitto di Parma, Herbs, Goat Cheese 14
Portuguese Sweet Bread “French Toast”: Local Strawberries + Whipped Cream, Rosemary Streusel 15
Eggs Benedict: Housemade Buttermilk Biscuits, Charcuterie of the Day, Poached Eggs, Hollandaise 14
Main Plates
Giannone Chicken: Arroz Caldoso, English Peas, Strawberries, Crispy Runner Beans, Jus 25
Tuna: Fava Beans, Fennel Sformato, Pickled Chiles, Meyer Lemon Puree 25
Fettuccini + Maine Lobster: English Peas, Wild Mushrooms, Lemon, Chive 24
*Kobe Burger: Manchego, Serrano Ham, Tomato, Paprika Aioli, Duckfat Fries, Farmhouse Ketchup 16
Beef Brochette: Porcini Mushrooms, Carrots, Epoisses, Fried Farm Egg 27

Organic Pasta: Vermont Butter + Parmesan 10
French Toast Bites + Banana Mousse, Syrup 8
Scrambled Egg, Toast + Greens 7

Applewood Thick Cut Bacon 3
Sunny Side up Farm Egg 3
Portuguese Toast 3
Duck + Porcini Sausage 5


Download our Dessert Menu

“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

Espresso    3
Decaffeinated Espresso    3
Cappuccino    4
Decaffeinated Cappuccino    3
Brioli French Press Coffee    4
MEM Loose Leaf Teas    4

Nino Franco Prosecco    11
Henriot Champagne    14
Henriot Rose Brut    18

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