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Photos: Beechwood restaurant in Venice

Hiramasa crudo with kaffir lime-lemon grass oil, pickled jalapeno, crispy shallots and micro cilantro. [For the record: An earlier version of this gallery located Beechwood in Marina del Rey.]

Hiramasa crudo with kaffir lime-lemon grass oil, pickled jalapeno, crispy shallots and micro cilantro.

[For the record: An earlier version of this gallery located Beechwood in Marina del Rey.]  (Gina Ferazzi / Los Angeles Times)

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Beechwood in Venice

The house smoked-trout salad has Dijon vinaigrette, olive oil-poached potatoes, pickled onion and frisée.  (Gina Ferazzi / Los Angeles Times)

Beechwood in Venice

Chef Jamie Lauren prepares meals for her new menu at Beechwood.  (Gina Ferazzi / Los Angeles Times)

Beechwood in Venice

Pan-seared trout is served with fennel confit, baby carrots, cippolini onions and dill gremolata.  (Gina Ferazzi / Los Angeles Times)

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Beechwood in Venice

The pretzel-stuffed Jidori chicken dish has braised red cabbage with house-made Guinness mustard sauce.  (Gina Ferazzi / Los Angeles Times)

Beechwood in Venice

The outdoor covered patio at Beechwood.  (Gina Ferazzi / Los Angeles Times)

Beechwood in Venice

The mini cupcake plate.  (Gina Ferazzi / Los Angeles Times)

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