1 - Oak Oven Harahan Margherita Pizza
2 - Oak Oven Harahan Grilled Fish and Pasta
3 - Oak Oven Harahan Meatballs and Spaghetti
4 - Oak Oven Harahan Vendure Cut
5 - Oak Oven Harahan Frutti Di Golfo
6 - Oak Oven Harahan Shrimp and Artichoke Pasta
7 - Oak Oven Harahan Mushroom and Spinach Pasta
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OAK OVEN is, first and foremost, a casual neighborhood restaurant dedicated to providing reasonably priced, high-end quality food, healthy meal options and impeccable service. The menu is heavily influenced by the Sicilian heritage of the restaurant’s founders. Their ancestors began arriving in New Orleans in the 1870’s and quickly melded into the fabric of the Crescent City. OAK OVEN’s award-winning fare celebrates this fusion of Sicilian, Italian and New Orleans culture.

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-10pm

RESERVATIONS

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-10pm

RESERVATIONS

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

OAK OVEN pays special attention to the unique dietary needs of vegetarians, vegans and gluten-free diners, a rapidly growing segment of the dining public largely overlooked by most restaurants. Over the years, the restaurant has increased its dietary-specific menu options in order to meet consumer demand and broaden its base. OAK OVEN strives to offer delicious, quality options for everyone.

ANTIPASTA

  • Zuppa del Giorno
    Market Price
    Fresh soup of the day
  • Melanzana Fritta
    9
    Fried eggplant, tomato-basil sauce, grana padano
  • Calamari
    11
    Fried baby squid, tomato-basil sauce, spicy mayo, garlic aioli
  • Ravioli del Giorno
    13
    Today's fresh handmade ravioli
  • Frutti di Golfo
    13
    Warm shrimp & crab salad, fire-roasted artichoke, lemon
  • Oysters & Crab
    13
    Cornmeal-crusted oysters, crabmeat, garlic aioli, fresh basil

INSALATE

Small / Large

  • Caesar
    7 / 10
    With housemade croutons
  • Parmigiano
    8 / 12
    Romaine, bacon, tomato, egg, olive, parmigiano dressing
  • Spinach
    8 / 11
    Apple, candied pecan, raisin, feta, balsamic-pepper jelly
  • Arugula
    8 / 11
    Cherry tomato, cucumber, mint, feta & lemon vinaigrette

ADDITIONS

  • Grilled Free Roaming Chicken
    5
  • Pecan-Crusted Chicken Tenderloin
    7
  • Spicy Boiled Shrimp
    7
  • Flash-Fried Oysters
    6
  • Jumbo-Lump Crabcake
    9

WOOD-FIRED PIZZA

  • Margherita
    13
    house-made mozzarella, tomato, fresh basil, olive oil
  • Americano
    13
    pepperoni, tomato & mozzarella
  • Formaggi
    14
    house-made mozzarella, fontina, ricotta, grana padano & tomato
  • Salsiccia
    13
    spicy fennel sausage, roasted peppers, capers, green olives
  • Pollo
    14
    rosemary chicken, spinach, artichoke, mozzarella, beurre blanc
  • Lamb Meatball
    14
    sweet peppers, basil, tomato, red chile & ricotta
  • Fumo
    14
    smoked local pork, bacon, fennel sausage & sweet onion
  • Shrimp and Crab
    16
    artichoke, red chile, oregano, garlic & white wine-butter
  • Verdure
    13
    cherry tomato, artichoke, basil, spinach, ricotta & garlic oil
  • Carne
    14
    smoked bacon, house-made sausage, pepperoni & sweet onions

PASTA

Small / Large
Gluten-Free Pasta   Add $3 / $4

  • Penne
    13 / 20
    rosemary chicken, grilled mushrooms, spinach & garlic
  • Spaghetti
    14 / 20
    lamb meatballs, tomato sauce, sweet marjoram, ricotta
  • Handmade Fettucine
    14 / 20
    fresh cream, butter and grana padano cheese
  • Add
    - Grilled Free-Roaming Chicken Breast $5
    - Sautéed Louisiana Shrimp $7
  • Handmade Pappardelle
    14 / 24
    gulf shrimp, artichoke, cherry tomato, lemon & herbs
  • Penne Diavola
    16 / 27
    gulf shrimp, jumbo lump, spicy rosa sauce, herb butter
  • Handmade Frattura
    12 / 19
    grilled mushrooms, spinach, pine nuts, feta, olive oil
  • Lasagna
    13 / 26
    beef, house-made fennel sausage, tomato, ricotta, mozzarella

TRADIZIONALE

Ask about Gluten-Free Entrée Options (ADD $4)

  • Parmigiana
    with tomato-basil spaghetti
  • - Veal
    19
  • - Chicken
    18
  • - Eggplant
    16
  • Piccata
    lemon, butter, capers, angel hair, garlic oil & grilled asparagus
  • - Veal
    20
  • - Chicken
    18
  • ​Marsala
    veal demi-glace, mushrooms, whipped potatoes & grilled asparagus
  • - Veal
    23
  • - Chicken
    21
  • Panéed Veal
    19
    handmade fettucine alfredo, grilled asparagus & fresh lemon
  • Beccafico
    28
    crabcake stuffed gulf fish, lemon, red chile, cherry tomato, angel hair
  • Gulf Fish
    27
    jumbo lump, white wine, mushrooms, sicilian pesto-angel hair
  • USDA Filet Mignon
    34
    6oz. Filet, whipped mascarpone potatoes, grilled asparagus

SIDES

  • Sautéed Spinach
    4
  • Grilled Asparagus
    6
  • Prosecco-Poached Jumbo Lump Crabmeat
    7

DOLCI

  • Gelati
    4 / 5
    Assorted Flavors
  • Sorbet
    4
    assorted flavors
  • Budino di Pane a la Mode
    8
    bread pudding, vanilla gelato, dark rum, candied pecan, cinnamon
  • Crema Bruciata
    8
    fresh cream custard, caramelized cane sugar, fresh berries
  • Tiramisu
    9
    espresso-soaked ladyfingers, mascarpone, chocolate
  • Cannoli
    8
    cocoa-marsala shell, house-made sweet ricotta, chocolate, pistachio

KIDS

Children 12 & Under

  • Pizza
    6 / 7
    cheese or pepperoni
  • Spaghetti
    8
    with meatball and tomato sauce
  • Chicken Strips
    8
    with fresh sliced apple or fried potatoes
  • Fried Shrimp
    8
    with fresh sliced apple or fried potatoes

WINE

Glass / Bottle

SPUMANTE

  • Avissi, Prosecco
    9
    Veneto 187 ml
  • Mia, Moscato
    8 / 30
    Barcelona
  • Vilarnau, Brut
    11 / 42
    Spain
  • Veuve Clicquot, Champagne
    95
    Reims
  • Bieler Pere et Fils, Cotes du Rhone
    10 / 38
    France
  • Cloud Chaser, Cotes de Provence
    12 / 47
    France

BIANCHI

  • Three Pears, Pinot Grigio
    8 / 30
    California
  • Terra d'Oro, Pinot Grigio
    10 / 38
    California
  • Barons de Rothschild Legende, Bordeaux
    10 / 40
    Bordeaux
  • Cusumano, Insolia
    10 / 38
    Sicilia
  • Decoy, Sauvignon Blanc
    10 / 40
    Sonoma
  • Napa Cellars, Sauvignon Blanc
    10 / 38
    Napa
  • Ferrari Carano, Fume Blanc
    45
    Sonoma
  • Complicated, Chardonnay
    11 / 42
    Sonoma
  • Joel Gott, Chardonnay
    10 / 38
    Sonoma
  • Sonoma Cutrer, Chardonnay
    11 / 40
    Russian River Valley
  • Schloss Vollards, Riesling
    10 / 38
    Rheingau

ROSSI

  • Ca' Momi, Merlot
    10 / 38
    Napa
  • Napa Cellars, Merlot
    11 / 42
    Napa
  • Three Thieves, Pinot Noir
    10 / 38
    California
  • Meomi, Pinot Noir
    12 / 46
    California
  • Napa Cellars, Pinot Noir
    50
    Napa
  • Cherry Pie Huckleberry, Pinot Noir
    95
    Sonoma
  • Born To Run, Cabernet Sauvignon
    10 / 38
    Washington
  • Joel Gott, Cabernet Sauvignon
    10 / 38
    Sonoma
  • Jordan, Cabernet Sauvignon
    100
    Alexander Valley
  • Caymus, Cabernet Sauvignon
    125
    Napa
  • Monte Antico, Super Tuscan
    10 / 38
    Italy
  • Bodegas Nieto Senetiner, Malbec
    10 / 38
    Mendoza
  • Lamole Lamole, Chianti
    11 / 42
    Toscana
  • Sassoregale, Sangiovese
    11 / 40
    Toscana
  • Mezzei-Fonterutoli, Chianti
    55
    Toscana
  • Rocca delle Macie, Chianti
    65
    Italy
  • Chateau Bel-Air Laclotte, Bordeaux
    10 / 38
    France
  • Masi, Amarone
    95
    Veneto
  • The Prisoner, Red Blend
    75
    Napa
  • Marchese di Barolo "Marcia", Barbera
    10 / 38
    Piemonte

BIRRE

  • Abita Amber, Bud Light, Dixie, Michelob Ultra, Miller Lite, Coors Light, Yuengling
    4
  • Peroni, Stella
    5

NON-ALCOHOLIC

  • Coca-Cola, Diet Coke, Sprite, Dr. Pepper
    3.50
  • Barq's Bottled Root Beer
    2.50
  • Hibiscus-Honey Tea
    3
  • Sweet Tea
    3
  • Acqua Panna
    4
  • Coffee
    2
    Regular or Decaf
1 Oak Oven Budino di Pane
2 Oak Oven Carne Pizza
3 Oak Oven Ravioli del Giorno
4 Oak Oven Shrimp and Crab Pizza
5 Oak Oven Parmigiano Salad
6 Oak Oven Lasagna
7 Oak Oven Tiramisu

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
    45
    Serves 8-10
  • Fire-Roasted Vegetables
    40
    Serves 8-10
  • Seafood-Stuffed Mushrooms
    45
    Serves 8-10
  • Mini-Crabcakes
    80
    20 Count
  • Mini-Meatballs
    35
    Serves 8-10

PASTA

Add $10 for Gluten-Free Pasta

  • Rosemary Chicken
    55
    Serves 8-10
  • Spaghetti and Meatballs
    55
    Serves 8-10
  • Penne Alfredo
    45
    Serves 8-10
  • Shrimp Alfredo
    65
    Serves 8-10
  • Chicken Alfredo
    55
    Serves 8-10
  • Pesto Chicken
    55
    Serves 8-10
  • Shrimp, Artichoke and Lemon
    60
    Serves 8-10
  • Lasagna
    60
    Serves 8-10

SOUPS

  • Oyster and Artichoke
    35/Quart
    Serves 4
  • Corn and Crab
    30/Quart
    Serves 4
  • Tomato-Basil
    25/Quart
    Serves 4
  • Spicy Crab and Pumpkin
    35/Quart
    Serves 4

ENTRéES

  • Eggplant Parmigiano
    60
    Serves 8-10
  • Chicken Parmigiano
    65
    Serves 8-10
  • Veal Parmigiano
    85
    Serves 8-10
  • Braised Pork Shoulder
    80
    Serves 8-10
  • Traditional New Orleans Beef Daube
    80
    Serves 8-10
  • Shrimp and Mirliton Stuffing
    60
    Serves 8-10
  • Oyster Dressing
    60
    Serves 8-10

SALADS

  • Caesar
    45
    Serves 10 as entree / 20 as side
  • Parmigiano
    55
    Serves 10 as entree / 20 as side
  • Spinach
    50
    Serves 10 as entree / 20 as side
  • Iceberg Wedge
    45
    Serves 10 as entree / 20 as side

BEVERAGES

  • Black Tea
    8
    Sweet or Unsweet
  • Housemade Hibiscus - Honey Tea
    9
  • Fresh Lemonade
    15

MINI-CIABATTA SANDWICHES

  • Rosemary Chicken
    55
    12 ct
  • Chicken Caesar
    50
    12 ct
  • Meatball
    55
    12 ct
  • Fire-Roasted Vegetables
    45
    12 ct

PASTRIES

  • Mini-Tiramisu
    50
    20 pieces
  • Chocolate-Pecan Cookies
    30
    20 cookies
  • Mini-Cheesecakes
    60
    20 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. 

Cameron’s connection to Oak Oven is totally organic and completely by chance. While at the CIA, his classmate was the cousin of Oak Oven’s owner Thomas Macaluso. While on vacation in Napa, CA, Macaluso and Rahtz instantly clicked. When Cameron visited New Orleans in 2015, he fell in love with the Crescent City. Since leaving Meadowood, Cameron’s role with Oak Oven has been critical. He helped open the Mandeville location and continues to consult on all kitchen operations. Oak Oven is very lucky to have Cameron on the team.

STEVEN GOODE

         Chef

HORTENCIA MACALUSO

        Owner/GM

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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