Carte Blanche, a new upscale casual restaurant in the heart of the Village of Hamburg, has started accepting reservations for June 14 and thereafter.
The space, at 61 Buffalo St., has been extensively renovated inside and out, with the addition of a second-story dining deck. It will hold about 80 diners. Interested parties can make reservations through the restaurant’s OpenTable account.
Chef Andrew Murtha, a former Tempo executive chef responsible for Juicy, the new Hamburg hamburger spot, will offer a menu that aims higher. Oysters, housemade charcuterie and dishes based on local produce and meat will be mainstays, Murtha said.
The current draft menu appetizers include charcuterie like dodine, which is a whole duck boned out and turned into a sort of terrine. There’s a parsley gnocchi with crispy chicken skin ($16) and a cassoulet of local beans and lamb ($15) among the second courses, and large plates that include roasted chicken ($23), vegetable pie ($18) and dry-aged strip steak ($38).
At least at the start, Colleen Stillwell of Butter Block will assist with desserts and bake the restaurant’s bread, Murtha said.
Another notable restaurant is expected in downtown Hamburg soon. Grange Community Kitchen, from former Elm Street Bakery chef Brad Rowell and his wife Caryn, is expected to open in June.
Here's a Carte Blanche draft menu, subject to change: