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)
The house smoked-trout salad has Dijon vinaigrette, olive oil-poached potatoes, pickled onion and frisée. (Gina Ferazzi / Los Angeles Times)
Chef Jamie Lauren prepares meals for her new menu at Beechwood. (Gina Ferazzi / Los Angeles Times)
Pan-seared trout is served with fennel confit, baby carrots, cippolini onions and dill gremolata. (Gina Ferazzi / Los Angeles Times)
The pretzel-stuffed Jidori chicken dish has braised red cabbage with house-made Guinness mustard sauce. (Gina Ferazzi / Los Angeles Times)
The outdoor covered patio at Beechwood. (Gina Ferazzi / Los Angeles Times)
The mini cupcake plate. (Gina Ferazzi / Los Angeles Times)
![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.]](https://ca-times.brightspotcdn.com/dims4/default/23990a2/2147483647/strip/true/crop/586x437+0+0/resize/586x437!/format/webp/quality/75/?url=https%3A%2F%2Fcalifornia-times-brightspot.s3.amazonaws.com%2F80%2Fef%2Fae95c0e067fca3bf509f82ec362f%2Fla-fo-review01-lgymt2nc.jpg)
