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The restaurant centers around an authentic, Mugnaini wood-burning pizza oven and the famous, Neapolitan-style pies it produces. The ambiance created by the dancing flames inside the oven is both magical and primitive. The “from scratch” kitchen and unique, one-of-a-kind flavors transform dining at OAK OVEN into a divine experience.
HARAHAN
6625 Jefferson Hwy.
Harahan, LA 70123
HOURS
Monday – Thursday
11am-3pm
5pm-9pm
Friday – Saturday
11am-3pm
5pm-9pm
RESERVATIONS
Highly Recommended
504.305.4039
MANDEVILLE
2250 Florida St.
Mandeville, LA 70448
HOURS
Monday – Thursday
11am-3pm
5pm-9pm
Friday – Saturday
11am-3pm
5pm-9pm
RESERVATIONS
Highly Recommended
985.778.0957

SOURCING QUALITY INGREDIENTS
OAK OVEN pays special attention to how and where its ingredients are raised and produced. The saying “You are what you eat” is supremely true, and it holds true for plants and animals as well. A chicken raised in a small cage and fed genetically-modified grains cannot compare nutritionally to a free-roaming chicken fed a natural diet of insects and vegetation. We see proof of this nutritional difference in the egg yolk. The mass produced, antibiotic-fed chickens served in most restaurants today have a pale yellow egg yolk. Our free-roaming chickens have a darker egg yolk. This color difference represents the higher concentration of vitamins and minerals in the darker yolk, and it’s these types of high quality ingredients we look for at OAK OVEN.



GLUTEN-FREE COOKING
ANTIPASTA
Zuppa del Giorno
Market PriceFresh soup of the dayMelanzana Fritta
9Fried eggplant, tomato-basil sauce, grana padanoCalamari
13Fried baby squid, tomato-basil sauce, spicy mayo, garlic aioli
Ravioli del Giorno
13Today's fresh handmade ravioliFrutti di Golfo
14Warm shrimp & crab salad, fire-roasted artichoke, lemonOysters & Crab
15Cornmeal-crusted oysters, crabmeat, garlic aioli, fresh basil
INSALATE
Small / Large
Caesar
8 / 11With housemade croutonsParmigiano
8 / 12Romaine, bacon, tomato, egg, olive, parmigiano dressing
Spinach
8 / 12Apple, candied pecan, raisin, feta, balsamic-pepper jellyArugula
8 / 11Cherry tomato, cucumber, mint, feta & lemon vinaigrette
ADDITIONS
Grilled Chicken Breast
7Pecan-Crusted Chicken Tenderloin
7Spicy Boiled Shrimp
8Flash-Fried Oysters
8Jumbo-Lump Crabcake
12
WOOD-FIRED PIZZA
Margherita
14house-made mozzarella, tomato, fresh basil, olive oilAmericano
14pepperoni, tomato & mozzarellaFormaggi
14house-made mozzarella, fontina, ricotta, grana padano & tomatoSalsiccia
14spicy fennel sausage, roasted peppers, capers, green olivesPollo
14rosemary chicken, spinach, artichoke, mozzarella, beurre blanc
Lamb Meatball
14sweet peppers, basil, tomato, red chile & ricottaShrimp and Crab
18artichoke, red chile, oregano, garlic & white wine-butterVerdure
13cherry tomato, artichoke, basil, spinach, ricotta & garlic oilCarne
15smoked bacon, house-made sausage, pepperoni & sweet onions
PASTA
Small / Large
Gluten-Free Pasta Add 3 / 4
Penne
14 / 22rosemary chicken, grilled mushrooms, spinach & garlicSpaghetti
15 / 22lamb meatballs, tomato sauce, sweet marjoram, ricottaHandmade Fettucine
14 / 20fresh cream, butter and grana padano cheeseAdd
- Grilled Chicken Breast 7
- Sautéed Louisiana Shrimp 8
Handmade Pappardelle
15 / 25gulf shrimp, artichoke, cherry tomato, lemon & herbsPenne Diavola
17 / 29gulf shrimp, jumbo lump, spicy rosa sauce, herb butterHandmade Frattura
12 / 19grilled mushrooms, spinach, pine nuts, feta, olive oilLasagna
14 / 26beef, house-made fennel sausage, tomato, ricotta, mozzarella
TRADIZIONALE
Gluten-Free Entrée Add 4
Parmigiana
with tomato-basil spaghetti- Veal
19- Chicken
18- Eggplant
16Piccata
lemon, butter, capers, angel hair, garlic oil & grilled asparagus- Veal
19- Chicken
18Marsala
veal demi-glace, mushrooms, whipped potatoes & grilled asparagus- Veal
23- Chicken
21
Panéed Veal
20handmade fettucine alfredo, grilled asparagus & fresh lemonBeccafico
32crabcake stuffed gulf fish, lemon, red chile, cherry tomato, angel hairGulf Fish
28jumbo lump, white wine, mushrooms, sicilian pesto-angel hairUSDA Filet Mignon
366oz. Filet, whipped mascarpone potatoes, grilled asparagus
SIDES
Sautéed Spinach
5Grilled Asparagus
7
DOLCI
Gelati
4 / 5Assorted FlavorsSorbet
4assorted flavorsBudino di Pane a la Mode
8bread pudding, vanilla gelato, dark rum, candied pecan, cinnamon
Crema Bruciata
8fresh cream custard, caramelized cane sugar, fresh berriesTiramisu
9espresso-soaked ladyfingers, mascarpone, chocolateCannoli
8cocoa-marsala shell, house-made sweet ricotta, chocolate, pistachio
KIDS
Children 12 & Under
Pizza
6 / 7cheese or pepperoniSpaghetti
8with meatball and tomato sauce
Chicken Strips
8with fresh sliced apple or fried potatoesFried Shrimp
8with fresh sliced apple or fried potatoes

WINE
Glass / Bottle
SPUMANTE
Avissi, Prosecco
9Veneto 187 mlMia, Moscato
8 / 30BarcelonaVilarnau, Brut
11 / 42SpainVeuve Clicquot, Champagne
95Reims
Bieler Pere et Fils, Cotes du Rhone
10 / 38FranceCloud Chaser, Cotes de Provence
12 / 47France
BIANCHI
Three Pears, Pinot Grigio
8 / 30CaliforniaTerra d'Oro, Pinot Grigio
10 / 38CaliforniaBarons de Rothschild Legende, Bordeaux
10 / 40BordeauxCusumano, Insolia
10 / 38SiciliaDecoy, Sauvignon Blanc
10 / 40SonomaNapa Cellars, Sauvignon Blanc
10 / 38NapaFerrari Carano, Fume Blanc
45SonomaComplicated, Chardonnay
11 / 42SonomaJoel Gott, Chardonnay
10 / 38SonomaSonoma Cutrer, Chardonnay
11 / 40Russian River ValleySchloss Vollards, Riesling
10 / 38Rheingau
ROSSI
Ca' Momi, Merlot
10 / 38NapaNapa Cellars, Merlot
11 / 42NapaThree Thieves, Pinot Noir
10 / 38CaliforniaMeomi, Pinot Noir
12 / 46CaliforniaNapa Cellars, Pinot Noir
50NapaCherry Pie Huckleberry, Pinot Noir
95SonomaBorn To Run, Cabernet Sauvignon
10 / 38WashingtonJoel Gott, Cabernet Sauvignon
10 / 38SonomaJordan, Cabernet Sauvignon
100Alexander ValleyCaymus, Cabernet Sauvignon
125NapaMonte Antico, Super Tuscan
10 / 38ItalyBodegas Nieto Senetiner, Malbec
10 / 38MendozaLamole Lamole, Chianti
11 / 42ToscanaSassoregale, Sangiovese
11 / 40ToscanaMezzei-Fonterutoli, Chianti
55ToscanaRocca delle Macie, Chianti
65ItalyChateau Bel-Air Laclotte, Bordeaux
10 / 38FranceMasi, Amarone
95VenetoThe Prisoner, Red Blend
80NapaMarchese di Barolo "Marcia", Barbera
10 / 38Piemonte
BIRRE
Abita Amber, Bud Light, Dixie, Michelob Ultra, Miller Lite, Coors Light, Yuengling
4Peroni, Stella
5
NON-ALCOHOLIC
Coca-Cola, Diet Coke, Sprite, Dr. Pepper
3.50Barq's Bottled Root Beer
2.50Honey-Hibiscus Tea
3Sweet Tea
3San Pellegrino
4Coffee
2Regular or Decaf








Take the stress out of your event, and let us take care of the cooking. Whether it’s an elegant dinner party with a few friends or a large informal family celebration, Oak Oven has the menu to make your event worry-free and unforgettable. We are happy to accept special requests, and we can help you create a customized menu free of charge. We require 2 days of preparation time to fulfill a catering order, however some items can be prepared on shorter notice. Please speak with an Oak Oven manager to guarantee a catering order with less than 48 hour notice.
APPETIZERS & PLATTERS
Spinach and Artichoke Dip
45Serves 8-10Fire-Roasted Vegetables
40Serves 8-10Seafood-Stuffed Mushrooms
45Serves 8-10Mini-Crabcakes
8020 CountMini-Meatballs
35Serves 8-10
PASTA
Add $10 for Gluten-Free Pasta
Rosemary Chicken
55Serves 8-10Spaghetti and Meatballs
55Serves 8-10Penne Alfredo
45Serves 8-10Shrimp Alfredo
65Serves 8-10Chicken Alfredo
55Serves 8-10Pesto Chicken
55Serves 8-10Shrimp, Artichoke and Lemon
60Serves 8-10Lasagna
60Serves 8-10
SOUPS
Corn and Crab
35/QuartServes 4Tomato-Basil
25/QuartServes 4Spicy Crab and Pumpkin
35/QuartServes 4
ENTRéES
Eggplant Parmigiano
60Serves 8-10Chicken Parmigiano
65Serves 8-10Veal Parmigiano
85Serves 8-10Stracci
80Serves 8-10Traditional New Orleans Beef Daube
80Serves 8-10Oyster Dressing
60Serves 8-10
SALADS
Caesar
45Serves 10 as entree / 20 as sideParmigiano
55Serves 10 as entree / 20 as sideSpinach
50Serves 10 as entree / 20 as side
BEVERAGES
Black Tea
8Sweet or UnsweetHoney Hibiscus Tea
9Fresh Lemonade
15
MINI-CIABATTA SANDWICHES
Rosemary Chicken
5512 ctChicken Caesar
5012 ctMeatball
5512 ctFire-Roasted Vegetables
4512 ct
PASTRIES
Mini-Tiramisu
5020 piecesChocolate-Pecan Cookies
3020 cookiesMini-Cheesecakes
6020 pieces

CAMERON RAHTZ
Culinary Director
Chef Cameron Rahtz is the quintessential Californian. If he’s not in the kitchen, you can find him charging a gnarly wave, backpacking among the giant Redwoods, or flying down a black diamond slope on his snowboard. He possesses an intimate knowledge of nature and foraging which works hand in hand with his culinary genius.
After working in kitchens for nearly a decade, Cameron enrolled and graduated from the CIA in Napa Valley, CA. From there, he went on to work in the highest levels of professional cooking at the Michelin-rated Restaurant at Meadowood in St. Helena, CA for 7 years. In 2015, Cameron was named one of Zagat’s Top 30 under 30 Chef’s in the San Francisco Bay Area. When he left Meadowood in 2018, he was recruited by James Beard Award Winner, Chef Jody Adams to open her new “pop-up” restaurant at The Chatham Bars Inn in Cape Cod, MA.
Chef Rahtz’s knowledge and advice has been critical to Oak Oven’s success. He continues to consult on all restaurant operations and we are very lucky to have him on the team.
AHKI JACKSON
Chef
HORTENCIA MACALUSO
Owner
Originally from Guatemala, Hortencia had to learn the meaning of hard work and sacrifice from an early age. Her tireless work ethic and absolute dedication to her craft are a testament to these childhood lessons. Desperately wanting a better life for their children, Hortencia’s parents decided that America was their only hope. When she was 6 years old, they immigrated to the United States to begin a new journey.
Her passion for food and hospitality are part of her Latin DNA, making the restaurant business a natural fit. She knows her way around the kitchen but cut her teeth in the dining room. Working in the trenches as a server, bartender, and manager for 15+ years, Hortencia learned the business from the ground up. In 2014, along with her husband Thomas, she realized the American dream with the opening of Oak Oven in Harahan.
Hortencia’s attention to every detail and her penchant for perfection have been instrumental to Oak Oven’s continued success.


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