Classico Margherita
$19.50
Vegetarian
72-Hr Sourdough
San Marzano DOP plum tomatoes, house-pulled fior di latte, sweet basil leaves, cold-pressed olive oil, Maldon sea salt flake.
Sauce: DOP Red Sugo
Osborne Village • Winnipeg, MB
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The Order Composition Board
Illustrative Menu & Portion Estimator
Transparent pricing for individual 12-inch naturally leavened sourdough pies, hearth-charred garden plates, cold-fermented dips, and scalable gathering spreads. Formatted for culinary exploration in Winnipeg.
Baking Temperature
885°F Prairie Oak
Crust Leavening
72-Hour Wild
Hearth Table Composition
Crafted from scratch with Red River Valley flour.
Every pie is individually shaped by hand and fired in under 90 seconds atop white birch and cured prairie oak coals.
90-Sec Flash Bake
Single-Origin Wheat
Naturally Fermented
Selection 01
All figures illustrative • Hand-stretched
12-Inch Hearth-Fired Pies
Osborne Fire Salami
House Specialty
Local Honey
Spicy Oak Char
Dry-cured spicy soppressata, fermented chili blossom honey drizzle, fior di latte, aged pecorino, toasted wild oregano.
Heat: Gentle Hot Blossom
Wild Forest & Crema
$22.50
White Base
Vegetarian
Charred king oyster and cremini mushrooms, roasted garlic white crema, smoked provolone, fresh garden thyme, lemon zest oil.
Base: Cultured Garlic Cream
Prairie Fennel Sausage
$23.50
Prairie Pork
Hearth Charred
Heritage Manitoba pork sausage, wood-roasted red peppers, caramelized cipollini onions, smoked mozzarella, dusted fennel pollen.
Sauce: Slow Simmered Red
Four-Cheese & Lemon
$22.00
White Base
Aged Cheeses
Fior di latte, creamy gorgonzola dolce, aged fontina, toasted ricotta salata, preserved organic lemon rind, rosemary honey.
Profile: Savoury & Citrus
Smoked Marinara & Cashew
$20.00
100% Plant-Forward
House Cashew Mozz
Fire-roasted San Marzano puree, fermented cashew mozzarella, kalamata olives, crispy capers, fresh oregano oil, garlic crunch.
Profile: Deep Fire Umami
Selection 02
Serves 1–2 as sharing side
Insalatas & Hearth Greens
Village Bitter Greens Salad
VeganRadicchio, crisp endive, pickled shallot pearls, toasted pumpkin seeds, apple cider stone-ground vinaigrette.
$13.00
Wood-Roasted Fennel & Citrus
Hearth-RoastedSlow-roasted fennel bulb, blood orange wedges, shaved pecorino romano, fresh mint leaves, crackled black peppercorn.
$14.50
Selection 03
$3.50 ea
Cold-Ferment Crust Dips
Small-batch house sauces crafted specifically to honor and savor the puffy, blistered outer cornicione of the sourdough crust. (4 oz sealed pots)
Fermented Garlic & Herb Aioli
Calabrian Chili Blossom Hot Honey
Truffled Cashew Crema (Vegan)
Tip: For gatherings over 8 people, order 1 dip for every 2 pies to satisfy crust dipping.
Interactive Local Planning Tool
Gathering Portion & Pie Calculator
Fine-tune the exact wood-fired volume required for office lunches, family milestones, or village backyard evenings in Winnipeg. Calculations reflect physical crust yields.
12
Small Table (4)
Intimate Gathering (16)
Full Feast (50)
Dietary Split Assumption
Automatic Recommended Balance:
25% Veg / Plant-Forward
The Composition Rail
Recommended Spreads
Table for 12
Wood-Fired Pizzas (12")
8 Pies
6 slices each • 48 slices
Sharing Salad Bowls
3 Large
Bitter Greens & Fennel
Crust Dip Carafes
4 Pots
Aioli & Hot Blossom
Estimated Fire Time
16 Mins
Continuous hearth cycles
Estimated Group Total
$218.00 – $248.00
Illustrative example range ($18–$21/guest). Excludes Manitoba provincial and goods taxes.
Confirm this composition for inquiry
Estimator uses open ratio assumptions (3.5 slices/guest for dinner). Demonstration calculation only; contact us for exact event coordination.
Item noted in composition ticket
Hearth Coordination
Ready to Discuss Your Order?
Lock in a specific pickup window or enquire about private hearth table bookings in Osborne Village.