Jamie Lauren has refreshed the menu at Beechwood, bringing in a few friends from up North along the way like Sonoma duck and Devil’s Gulch pork. The new menu not only resuscitates the Venice Blvd. haunt’s offerings, but also ups the whole gastro-pub-iness of the place, with such additions as beef cheeks, lamb meatballs, house-smoked trout, scallops with Italian sausage, and pork confit. Along with a selection of small plates, Lauren has an eclectic, yet still harmonious, scattering of dishes laced with intelligent ingredients, appearing both delicate and well-suited to match the bar’s boozy output. Huge salads, European cheese plates, crispy oysters, shots of soup, and duck confit tacos with dried cherry mole and serranos all sound fun, shareable, and consistent with local tastes. Take a look at the menu below and let us know what you think of Lauren’s additions to Beechwood in our comments.
Beechwood
822 Washington Blvd. Marina Del Rey
310-448-8884
MENU
BITES
CRISPY FRIED CHICKPEAS
berbere, parsley
four
MIXED OLIVES
herbs de provence, citrus
five
SWEET POTATO FRITES
three housemade dipping sauces:
cinnamon infused malt vinegar
chermoula ketchup
aioli
five
TOASTED EDAMAME
togarashi, garlic, Japanese lime, sea salt
six
CHEESE PLATE
marcona almonds, membrillo, braised figs,
yuzu marmalade:
Ros — sheep’s milk, Spain
Fleur Verte — goat’s milk, France
Le Wavreumont — cow’s milk, Belgium
fourteen
SHOTS OF SOUP
cauliflower, vaudovan, spiced almond oil
six
GRILLED LAMB MEAT BALLS
piquillo pepper, pistachio, cucumber & dill yogurt salad,
smoked paprika oil
ten
MARINATED WHITE ANCHOVY BRUSCHETTA
burrata, beet puree, basil, lemon oil
ten
STARTERS
HEIRLOOM ROMAINE LETTUCES
garlic anchovy dressing, vella dry jack frico
eleven
SHAVED FENNEL SALAD
honeycrisp apples, radish, Persian fetta,
chives, tarragon, meyer lemon
eleven
BABY ICEBERG SALAD
creamy gorgonzola dressing, roasted cherry tomatoes,
house smoked bacon
twelve
TOMATO SALAD
black olive vinaigrette, arugula, manouri cheese,
watermelon, pangasinan salt
thirteen
HOUSE SMOKED TROUT SALAD
dijon vinaigrette, olive oil poached potatoes,
pickled onion, frisee
fourteen
CRISPY OYSTER TRIO
horseradish crème fraiche, cocktail salsa,
long pepper mignonette foam
twelve
HIRAMASA CRUDO
kaffir lime-lemongrass oil, pickled jalapeno,
rispy shallots, micro cilantro
twelve
PAN ROASTED MUSSELS & CLAMS
chorizo, garbanzo beans, basil, toasted garlic
thirteen
Dinner
SONOMA DUCK CONFIT TACOS
dried cherry mole, queso fresco, grilled serranos
fourteen
A REALLY GOOD BURGER
spicy onions, lettuce, aioli, raclette cheese, heirloom tomato, pretzel bun
fourteen
BRAISED KOBE BEEF CHEEKS
curry spices, smoked sweet potatoes, sautéed bloomsdale spinach
eighteen
DEVIL’S GULCH PORK CONFIT
cranberry beans, shishito peppers, aioli, herb salad
eighteen
YUKON POTATO, LEEK & GOAT CHEESE PIEROGIES
fried cabbage, mustard oil
eighteen
GRILLED SCALLOPS
corn, chanterelles, Italian sausage, chard, sage
twenty
PAN SEARED WHITEFISH
brown butter hazelnut vinaigrette, brussels sprouts, cippolini onions, Tahitian squash, bacon
twenty
