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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 | 8 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE
Grande Plateau | 55
additions:
Ever Changing | MP

TO BEGIN
CASTELVETRANO OLIVES + CHILI FLAKE |7
MUSHROOMS Duck Egg, Beurre Blanc, Pumpernickel |13
OYSTERS ROCKEFELLER (6) Proscuitto, Kale, Hollandaise |17
ESCARGOT Valdeon Azul, Shaved Beef, Black Garlic, Fine Herbes| 14
PORK BELLY Celeriac + Oyster Puree, Quince, Caviar |16
DUCK PIE Duck Confit, Fine Herb Salad, Squash| 14
ANCHOVY BRUSCHETTA Tomato, Sourdough, Sausage, EVOO | 12
POT ROAST CARROTS Morcilla, Refogado, Piri Piri, Endive | 13
OCTOPUS Smoked Squash, Green Goddess, Fennel, Chicken Skin | 18

SOUP + SALAD
SQUASH SALAD Sweet Spicy Shallots, Sherry, Chicories, Romano Cheese |13
FARM LETTUCE Leek Vinaigrette, Gorgonzola, Pistachio |11
SOUP Preparation Changes Daily |7

PASTA 
RISOTTO Wild Mushrooms, Roasted Shallot, Epoisses, Black Truffle | 26
CHEESE TORTELLI PASTA Lamb Sausage, Escarole, Walnuts, Robiola |25
LOBSTER FAZZOLETTI PASTA Celery Root, Tarragon, Balsamic, Brown Butter |26
PASTA TASTING MENU | 46
Experience four courses of pasta handmade by our chef daily highlighting both innovative and classic preparations.  Enjoy for the table or the individual. Available Monday – Friday.

MAIN PLATES
CHICKEN Chestnut, Persimmon, Roasted Onion, Torte |26
DOVER SOLE Creamed Romanesco, Mussel Buerre Blanc, Apple |34
MONKFISH Calamari, New Potato, Cardoons, Wild Mushroom | 29
BRAISED BEEF SHANK Rutabaga + Celeriac Gratin, Porcini, Roasted Cranberry | 31
*PRIME BONE IN 16 OZ RIBEYE Sunchokes, Pesto, Mustard, Bacon Broth, Cheese Crisp |MP
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries |17

Download our Lunch Menu

CREATE YOUR OWN BOARD | 8 ea.
Build your own charcuterie board with our rotating offerings of the SALT CURED + FROMAGE
Grande Plateau | 55
additions:
Ever Changing | MP

TO BEGIN
CASTELVETRANO OLIVES + CHILI FLAKE |7
ARANCINI  Black Pepper Aioli, Goat Cheese, Mushroom Duxelle |13
ROMANESCO DIP Crème Fraiche, Parmigiano Reggiano, Toast |9

SOUP + SALAD
SQUASH SALAD Sweet Spicy Shallots, Sherry, Chicories, Romano Cheese |13
CHARRED CAESAR SALAD Calamari, Anchovy Bagna Cauda, Croutons |15
SEARED TUNA Tomato, Soft Cooked Egg, Romaine, Haricot Vert |18
FARM LETTUCE SALAD Leek Vinaigrette, Gorgonzola, Pistachio |12 add Steak |21
SOUP Chefs Daily Recipe | 7

PASTA
FAZZOLETTI Braised Beef, Chicories, Red Wine, Roomano Cheese |18
TAGLIATELLE Oyster Mushrooms, Wood Roasted Peppers, Sherry, Cream |16

SANDWICHES served with hand cut fries
LOBSTER ROLL Maine Lobster, Lemon Aioli, Herbs | 23
FRIED CHICKEN Squash Relish, Sweet Pickled Onion, Buttermilk, Sage |15
DUCK CONFIT PANINI Sourdough, Quince Mostarda, Roomano, Arugula |14
CRISPY EGGPLANT Goat Cheese, Basil Pesto, Sunflower Crema, Tomato Agro Dolce |12
HADDOCK Tomato Jam, Pickled Chili, Lettuce, Deli Pickle |16
*SIGNATURE BURGER: Prosciutto, Manchego, Tomato, Paprika Aioli, Buttered Focaccia |17

MAIN PLATES
MARKET FISH Preparation of the Day |MP
*STEAK FRITES Gorgonzola Mornay, Greens |22

 

Download our Brunch Menu

STARTERS
SOUP Chefs Daily Recipe | 7
FARM LETTUCES Gorgonzola, Leek Vinaigrette, Candied Pistachio| 12
EGG IN A HOLE Portuguese Toast, Piri Piri Butter | 6

BRUNCH-Served with homefries
MERGUEZ AND EGGS Wood Roasted Peppers, Sweat Bread Toast | 14
FRITTATA Creamed Romanesco, Robiola, Mushroom| 16
LOCAL ROCK CRAB Grilled Broccolini, Poached Egg, Hollandaise, Chili Oil | 17
FRENCH TOAST “Monte Cristo”, Prosciutto, Bechamel, Smoked Provolone, Duck Egg | 13
CORN CAKE Pork Belly, Apple Butter, Butternut Hash| 12
EGGS BENEDICT Eggs, House Biscuit, Charcuterie, Hollandaise | 13

*Add Hangar Steak | 8
Add Poached Lobster | 7

MAIN PLATES 
*SIGNATURE BURGER Manchego, Prosciutto, Tomato, Aioli, Fries |17
LOBSTER ROLL Maine Lobster, Lemon Aioli, Fresh Herbs, Fries | MP
ROASTED FISH SANDWICH Heirloom Tomato Jam, Pickled Chili, Lettuce, Deli Pickle | 14
PENNE Lamb Sausage, Braised Escarole, Walnut, Robiola Bosina | 21
CRISPY CHICKEN SANDWICH  Squash Relish, Sweet Pickled Onion, Buttermilk, Sage | 12

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

KIDS |$8 ea.
SCRAMBLED EGGS Toast, Home Fries
PENNE Vermont Butter, Parmigiano
FRENCH TOAST Whipped Cream, Home Fries

SIDES |$4 ea.
HOME FRIES
APPLE WOOD SMOKED BACON
PORTUGUESE TOAST

 

 

Download our Dessert Menu

DESSERT / $9

Spiced Cake – White Chocolate Chiboust, Raisins + Dates, Chili + Chocolate Sorbet

Apple Crostata – Honeycrisp Apple, Frangipane, Almond Brittle, Spiced Ice Cream

Flan- Custard, Burnt Caramel, Citrus Supremes

Chocolate Pave – Shortbread, Warm Butterscotch Sauce, Cake Crumb, Chantilly Cream

Squash Cremeux – Ricotta Doughnut, Poached Cranberry, Burnt Honey, Candied Hazelnut

 

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 Boulevardier
Bourbon, Sweet Vermouth, Gran Classico

CRAFT

N. 6
Spicy Bell Pepper Infused Tequila, Lime

N.7
Seasonal Sangria

N.16
Pear Cognac, Tawny Port, Lemon Cordial, Chocolate Bitters

N.17
Bourbon, Spiced Rum, Milk Liqueur, Squash

N.18
Gin, Pinot Noir, Green Chartruesse, Lime, Cranberry Grenadine, Angostura

 

 

 

 

 

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.

Read More

 

Ceia Kitchen + Bar Reservations