First Look: The Libertine in Clayton [PHOTOS]

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House-made terrine board: (counterclockwise from upper left) pickled beets; chicken-liver pâté with pickled cherries; peach butter; ciccioli; goat and harissa; pickled shiitake mushrooms. | Evan C. Jones

Illinois asparagus with black garlic romesco, Midwest caviar, fried potato balls and boiled farm egg. | Evan C. Jones

Crisp octopus with broccoli-stem kimchi, piquillo pepper broth, Japanese sweet potato purée and charred lemon: one of the Libertine's seafood offerings. | Evan C. Jones

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