Order Catering from Taylor Street Italian in Chicago

A board of prosciutto, salami and sopressata with fresh mozzarella, marinated olives, giardiniera, grilled peppers and crostini, served with Tuscan white bean salad and burrata and ...

Golden risotto balls in three styles - saffron, porcini and spicy nduja - with a tomato-basil dip, served with charred chili-lemon broccolini and Tuscan white bean salad.

Hand-rolled trofie in Genovese basil pesto with pine nuts, potato and green beans, served with roasted cauliflower with whipped garlic cream and Tuscan white bean salad.

Tonnarelli tossed with pecorino romano and cracked black pepper.

Layers of pasta, twelve-hour ragù and béchamel, baked in copper trays, served with roasted cauliflower with whipped garlic cream and burrata and heirloom tomato caprese.

Layers of pasta, twelve-hour ragù and béchamel, baked in copper trays, served with charred chili-lemon broccolini and Tuscan white bean salad.

Breaded chicken cutlet with marinara, fresh mozzarella and basil over rigatoni, served with truffle mac and cheese and roasted cauliflower with whipped garlic cream.

Breaded chicken cutlet with marinara, fresh mozzarella and basil over rigatoni, served with cacio e pepe and roasted cauliflower with whipped garlic cream.

Breaded chicken cutlet with marinara, fresh mozzarella and basil over rigatoni, served with pesto trofie with pine nuts and charred chili-lemon broccolini.

Tuscan-style braised pork shoulder with white beans, kale and tomato, served with crusty bread, served with charred chili-lemon broccolini and crispy polenta cakes with mushroom ra ...

Pasta with crispy guanciale, egg yolk, pecorino and cracked pepper, finished silky, served with charred chili-lemon broccolini and roasted cauliflower with whipped garlic cream.

Pasta with crispy guanciale, egg yolk, pecorino and cracked pepper, finished silky.

Hand-cut pappardelle ribbons in a slow-braised beef and pork ragù, finished with pecorino, served with charred chili-lemon broccolini and Tuscan white bean salad.

Hand-cut pappardelle ribbons in a slow-braised beef and pork ragù, finished with pecorino.

Penne in a four-cheese béchamel with black truffle and a crisp breadcrumb crust, served with charred chili-lemon broccolini and roasted cauliflower with whipped garlic cream.

Crispy-edged polenta cakes topped with wild mushroom ragù and shaved grana, served with roasted cauliflower with whipped garlic cream and Tuscan white bean salad.

Tonnarelli tossed with pecorino romano and cracked black pepper, served with pesto trofie with pine nuts and charred chili-lemon broccolini.

Breaded chicken cutlet with marinara, fresh mozzarella and basil over rigatoni, served with charred chili-lemon broccolini and Tuscan white bean salad.

Tuscan-style braised pork shoulder with white beans, kale and tomato, served with crusty bread.

Breaded chicken cutlet with marinara, fresh mozzarella and basil over rigatoni.

Veal cutlet pounded thin and fried to a golden crust, topped with arugula and lemon.

Hand-folded lobster ravioli in a brandy tomato cream with chive oil.

Tonnarelli tossed with pecorino romano and cracked black pepper.

Hand-cut pappardelle ribbons in a slow-braised beef and pork ragù, finished with pecorino.

Layers of pasta, twelve-hour ragù and béchamel, baked in copper trays.

Hand-rolled trofie in Genovese basil pesto with pine nuts, potato and green beans.

Pasta with crispy guanciale, egg yolk, pecorino and cracked pepper, finished silky.

Crisp cannoli shells filled to order, finished with pistachio, chocolate and candied orange.

Silky vanilla bean panna cotta with seasonal berry compote.

Espresso-dipped lady fingers layered with mascarpone and finished with cocoa.

Cannellini beans tossed with red onion, parsley, lemon and olive oil.

Penne in a four-cheese béchamel with black truffle and a crisp breadcrumb crust.

Charred broccolini with chili flakes, lemon and pecorino.

Whole-roasted cauliflower with whipped garlic cream and fresh herbs.

24-month prosciutto di Parma with grilled figs, gorgonzola honey and grissini.

Crispy-edged polenta cakes topped with wild mushroom ragù and shaved grana.

Hand-torn burrata over heirloom tomatoes, finished with basil oil, aged balsamic and Maldon salt.

A board of prosciutto, salami and sopressata with fresh mozzarella, marinated olives, giardiniera, grilled peppers and crostini.

Golden risotto balls in three styles - saffron, porcini and spicy nduja - with a tomato-basil dip.

Drop-off hot buffet - choose from. Classic: 2 mains, 2 sides; Premium: 1 starter, 2 mains, 3 sides, 1 dessert; Signature: 2 starters, 3 mains, 3 sides, 2 desserts. Priced per perso ...