Chef Anderson S Delima

Private Chef In New Haven

Former Executive chef and co-owner of restaurants in TriBeCa NYC and BVI, with almost 20 years of experience, formerly trained and with apprenticeship under M Batali/ Marcus Samuelsson/ Mark Murphy.

I started cooking in New York City right after 9/11, well versed in classic Portuguese, regional Spanish cuisine, such as Basque, Andaluzia and Catalunia regions. Extensive experience with classic Italian, Mostly from the regions of Campania (Napoli), Lazio (Rome), Tuscan (Florence), and Emilia Romagna (Bologna), knowledgeable of classic french, well versed and knowledgeable of Mediterranean cuisine, such as Lebanese, Israeli and Syrian. and extensive knowledge of regional Mexican cuisines and its variants.

I believe that with my knowledge and experience, I can deliver a great experience to any guest, experienced in accommodating dietary requests and it's needs, with years of experience writing menus for renowned restaurants. Having worked for 5 years with a master sommelier also gave me great wine knowledge, being able to create a great pairing experience.

For me, cooking is...

Cooking is a way of sharing centuries of culture that is not necessarily geographically close to us, while giving guests the best experience possible.

I learned to cook at...

it started with my grandma and mother. the rest has been an interesting experience.

A cooking secret...

Cooking is one of the most intimate things you can offer someone, in many different levels

My menus

Thanksgiving / Christmas

STARTER

All inclusive

Deviled Eggs, Classic deviled eggs with a creamy filling, topped with paprika and chives. Or Cajun spice and celery

Stuffed Mushrooms, Baby portobello mushrooms stuffed with cream cheese, garlic, and breadcrumbs

Cranberry Brie Bites, Puff pastry filled with brie and cranberry sauce, baked until golden

Spinach and Artichoke Dip, Warm, cheesy spinach and artichoke dip served with sliced baguette or crackers

FIRST COURSE

All inclusive

Traditional Stuffing, Bread cubes, onions, celery, and sage, baked to perfection

Sweet Potato Casserole, Mashed sweet potatoes with a crunchy pecan and brown sugar topping

Green Bean Casserole, Green beans in a creamy mushroom sauce, topped with crispy fried onions

Garlic Mashed Potatoes, Creamy mashed potatoes with butter, garlic, and a hint of cream

Sautéed Brussels Sprouts, Sauteed Brussels Sprouts with thick cut bacon and maple syrup

MAIN COURSE

All inclusive

Roast Turkey with Gravy

Honey-Glazed Ham

DESSERT

All inclusive

Pumpkin Pie, Classic pumpkin pie with spiced filling and a flaky crust, served with whipped cream

Pecan Pie, Rich pecan pie with a buttery crust and caramelized filling

Steakhouse

STARTER

Choose 2 dishes

Fresh market East coast oysters on halfh shell, mignonette, cocktail sauce, horseradish

Caersar salad

Crisp iceberg wedge topped with blue cheese dressing, bacon, tomatoes, red onion, and crumbled blue cheese

Shrimp Ceviche – Chilled citrus-marinated shrimp with avocado and jalapeño

FIRST COURSE

Choose 2 dishes

Shrimp cocktail, horseradish cocktail sauce

Warm snow crab legs with old bay clarified butter

Lobster Mac & Cheese – Rich, creamy, and portioned small

Crab Cake – Jumbo lump crab with remoulade or mustard aioli

MAIN COURSE

Choose 3 dishes

Bisteca alla Fiorentina, 3" thick Porterhouse steak, cooked to temperature, compound butter

Thick cut ribeye

Creamed spinach side

Steak fries side

Mashed potatoes side

Sauteed greens side

Pan seared jumbo shrimp side

Hanger steak

FIlet mignon

New York strip steak

Grilled Chicken “À l'américaine” Sauce Diablo

Pan seared salmon

DESSERT

All inclusive

Cheesecake

Many other options, let’s chat

Italian

STARTER

Choose 2 dishes

Sheep’s Milk Ricotta Crostata Buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint

Supplì alla Romana Crispy risotto and tomato croquettes filled with melted mozzarella

Seasonal Green Salad Fresh seasonal greens tossed in a shallot-honey vinaigrette

Scallop Crudo Thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit

Cucumber Panzanella Salad Crisp cucumbers, cherry tomatoes, red onions, dill, and feta tossed with house-made croutons in a light vinaigrette

Radicchio & Greens Salad Radicchio and seasonal greens with Gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette

Fresh Market East Coast Oysters Served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish

Vitello Tonnato Thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens

Zucchini Fritters Crispy zucchini fritters served with Greek yogurt and herbs

Caprese Fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic

Burrata Confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette

FIRST COURSE

Choose 2 dishes

Saltimbocca Thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine

Bucatini all’Amatriciana Thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley

Pappardelle alla Bolognese Wide ribbon pasta tossed in a slow-cooked ragù of beef and Italian sausage

Spaghetti alla Carbonara Spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale

Bavette Cacio e Pepe Bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. Simple and bold

Linguine alle Vongole Linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. Classic and coastal

Linguine Aglio, Olio e Pecorino Linguine tossed with garlic-infused olive oil and finished with grated pecorino. Simple, bold, and timeless

Pappardelle with Italian Sausage and Broccolini Wide ribbons of pasta tossed with sautéed broccolini, crumbled Italian sausage, red chili flakes, onions, and shaved parmesan

Tagliatelle ai Funghi Fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan

Tagliatelle all’Astice Fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil

Spaghetti Puttanesca, pungent, briny sauce from southern Italy made with olives, anchovies, capers, and a chunky tomato base

Spaghetti alla Puttanesca Southern Italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. Briny, bold, and unmistakably vibrant

Pappardelle al Cinghiale Hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with Chianti, rosemary, juniper, and tomato. A hearty Tuscan staple, deep with forest flavors and rustic soul

MAIN COURSE

Choose 2 dishes

Porchetta Crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil

Roasted Branzino Mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic

Pollo Alla’Diavola Spicy marinated whole roasted chicken, served with Tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil

Arista di Maiale Tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus

Pork Chop Alla’Scapariello Pan-roasted pork chop with Italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes

Pan-Seared Wild Atlantic Salmon Served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes

Grilled Lamb Chops With creamy polenta, braised escarole, and a mint-pistachio gremolata

Bistecca alla Fiorentina Thick-cut Tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter

Filet Mignon Center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter

Melanzane alla Parmigiana (Eggplant Parmesan) breaded and fried eggplant, marinara sauce, mozzarella, and Parmesan. Served with a side of crispy roasted potatoes, seasoned with garlic, rosemary, and olive oil for added flavor and texture

Vegetarian Lasagna Layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and Parmigiano-Reggiano, baked to golden perfection

Polenta with Mushrooms and Gorgonzola Creamy polenta topped with sautéed wild mushrooms and a drizzle of melted Gorgonzola cheese

DESSERT

Choose 1 dish

Assorted Italian pastires

Pannacotta al limone

Dessert cheeses with almonds and honey

Tiramisu

Many other options available let’s chat!

Mediterranean

STARTER

Choose 2 dishes

Moroccan Carrot Salad Shaved carrots with fennel, Aleppo pepper, lemon, olive oil, and herbs. Served chilled

Hummus with Ethiopian Tahina Chickpeas blended with Ethiopian-style tahina, garlic, lemon, and olive oil. Served with warm flatbread

Rustic Baba Ghanouj Charred eggplant mashed with garlic, lemon, tahini, and olive oil. Smoky, chunky, and served with warm flatbread

Cucumber Salad Fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with Labneh Roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green Salad Mixed greens tossed in a lemon citronette. Simple and bright

Labneh Tzatziki Strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. Cool, creamy, and sharp

Matbucha Slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. Served as a rich, smoky dip

Kopanisti Whipped feta blended with roasted red peppers, garlic, and olive oil. Creamy, tangy, and perfect for spreading

Tabbouleh Bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. Bright, herbaceous, and refreshing

Marinated Mediterranean Olives A bold mix of olives marinated with citrus, herbs, and spices from Southern Europe and North Africa

Pickled Vegetables, Mediterranean Style A rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the Levant

FIRST COURSE

Choose 2 dishes

Shakshouka Baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh Traditional Middle Eastern dish made with bulgur, pine nuts, herbs. Options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. Finished with crispy shallots and fresh herbs for brightness and bite

Roasted Eggplant with Harissa Yogurt, Crispy Chickpeas, and Coriander – Roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted Sardines with Za'atar – Whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel Crispy fried garbanzo bean fritters mixed with fresh herbs and spices. Served with lemon, pickled turnips, and tahini sauce

Harissa Kafteh Grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. Infused with harissa, garlic, and herbs. Served with grilled onions, warm flatbread, and lemon

Grilled Octopus Charred octopus served over preserved lemon potatoes, dressed with tomato citronette. Finished with Kalamata olives, capers, and a touch of pimentón

MAIN COURSE

Choose 2 dishes

Dorade Royale, Moroccan Style Whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. Served with charred lemon and pan juices

Whole Mediterranean Sea Bream Oven-roasted with preserved lemon, coriander, parsley, and garlic. Finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef Tagine with Prunes and Almonds Slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. Served with herbed couscous or flatbread

Lamb Shoulder Braised with Dates and Za’atar Slow-cooked lamb shoulder infused with Middle Eastern spices, served over couscous with toasted almonds and golden raisins

Sumac Roasted ½ Chicken Marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian Roasted Kibeh Bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. Served with potato skordalia and charred lemon

Roasted Zucchini Stuffed with jasmine rice, toasted almonds, and baharat spice. Finished with tehina sauce

Twice-Cooked Cauliflower Blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb Ras el Hanout Tagine Braised lamb shoulder with Moroccan spices, apricots, almonds, and saffron. Served with herbed couscous and spiced roasted carrots

Shish Kebab Grilled filet or chicken skewers marinated with Mediterranean spices. Served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

SIDES: Classic Mashed Potatoes, Herb Smashed Potatoes, Potato Skordalia, Lemon-Parsley Potatoes, Israeli Couscous, Moroccan Couscous, Bulgur Pilaf, Lentils, Charred Eggplant, Harissa Carrots, Braised Greens, Zucchini Tahini, Seasonal Veg with Sumac

DESSERT

Choose 1 dish

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. Classic Mahalabia Middle Eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio Baklava Phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. Saffron Mahalabia with Cardamom Syrup Creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. Orange Blossom Mahalabia with Sesame Brittle Silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional Baklava Layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & Olive Oil Cake Moist citrus cake with toasted sesame and a dollop of whipped labneh

BBQ

STARTER

Choose 2 dishes

Chopped Salad – chopped romaine and kale, grilled corn, red onion, cotija cheese, crispy tortilla strips, pickled jalapeños, and smoky BBQ ranch

Cajun Potato Salad – creamy Yukon golds folded into a bold, tangy Cajun mayo-mustard dressing, with crunchy celery, scallions, and a smoky kick of paprika

Red Cabbage Slaw – crisp red cabbage, cider-honey dressing, golden raisins, toasted sunflower seeds, and a touch of dill

BBQ Cucumber Salad – crisp cucumbers, cherry tomatoes, and cotija cheese tossed in a smoky chili vinaigrette with charred scallions, pickled onions, and fresh herbs

Creole Corn Elote – charred corn with Cajun mayo, cotija cheese, scallions, and a kick of Southern heat."

Tangy brocoli salad, raisins, julienne carrots and shaved cabbage, tangy ranch dressing

FIRST COURSE

Choose 2 dishes

Country Mac & Cheese – ultra-creamy elbow macaroni tossed in a rich Mornay sauce made with sharp cheddar and aged Gruyère, baked until bubbly with a golden crust. Southern comfort, turned up a notch

Bbq baked beans with pulled pork

Country mashed potatoes

Collard greens with brisket

MAIN COURSE

Choose 2 dishes

Texas brisket

St louis spare ribs

Bbq chicken quarters

Smoked turkey

BBQ pulled pork

Burgers, classic or smashed burgers

Grilled chicken

Grilled chicken wings

Grilled smoked susage

Grilled assorted vegetables

Texas hotlinks

Burnt ends

Baby back ribs

DESSERT

Choose 1 dish

Assorted cookies

Chocolate chip brownies

Many other options available let’s chat

Cinnamon mini donuts with Mexican chocolate dip

New Orleans

STARTER

Choose 2 dishes

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Oysters, mignonette, cocktail sauce, horseradish

Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian

Crab and Corn Fritters, Remoulade

Peel and eat spicy shrimp old bay or slap yo mama mild or hot

Cajun crab cakes, tabasco aioli

Gulf Shrimp with Sweet Corn Coulis

Blue Crab Beignets (parties of 8 ppl max)

Mini mufuletta sliders, the quintessential New Orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a small bun

FIRST COURSE

Choose 2 dishes

Blue crab with charred corn succotash

Creole Sausage croquettes

-Shrimp and grits

Okra mac and cheese with andouille sausage

Spicy Crab Spaghetti, Jalapeno, lemon, butter

Shrimp Po’boy, 5" sized, shredded lettuce, herb mayonnaise, pickles

Creole crab croquettes

MAIN COURSE

Choose 2 dishes

Gumbo, sea food and chicken, or as you wish, dark roux, okra, sofrito, rice

Shrimp or craw fish etoufee, rice

Jambalaia, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Pastalaya, pasta, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Lousiana dirty rice, anduille sausage, tomatoes, sofrito, blackend fish of the day

Crawfish/lobster or shrimp Bisque with Seafood & andouille Sausage

Shrimp and Crab Gumbo, white rice, crispy okra

Chicken and pork gumbo, white rice, crispy okra

DESSERT

Choose 1 dish

Assorted French pastires

Arroz de leche

Banana foster crepes

Latin American

STARTER

Choose 2 dishes

Caldo de feijao (black bean consommé) delicious

Arepas de chorizo con queso (Colombia) – Fried corn cakes filled with Chorizo sausage, cheese and onions

Pão de Queijo (Brazil) – Chewy cheese bread made with tapioca flour

Ceviche Misto (Peru) – Shrimp, white fish marinated in lime juice with aji, onion, and cilantro

Coxinhas (Brazil) – Chicken croquettes shaped like teardrops

Bacalaitos (Puerto Rico) – Crispy salt cod fritters

Patacones con Hogao (Colombia) – Twice-fried plantains with tomato-onion sauce

Bolinho de Bacalhau (Brazil) – Salt cod fritters with parsley and potato

1. Saltfish Fritters (Stamp and Go – Jamaican) Lightly fried dough mixed with salted cod, scallions, thyme, and Scotch bonnet pepper. Serve with a tangy tamarind or pepper sauce

2. Pholourie (Guyanese) Spiced split pea flour balls, deep-fried and fluffy inside. Serve with mango sour

FIRST COURSE

Choose 2 dishes

Isca de pescado frito (Puerto Rico) – Fried pieces of marinated Snapper with limes and micro greens

Pasteis de feira (Brazil) – Crispy, deep-fried pastries filled with cheese, ground beef, or heart of palm. A popular street food found in open-air markets,

Caldo Verde (Brazil) – Collard greens and potato soup with sausage

Salmorejo de Jueyes (Puerto Rico) – Chilled tomato and crab soup

Salada de Palmito (Brazil) – Heart of palm salad with vinaigrette

Ensalada de Pulpo (Puerto Rico) – Octopus salad with lime and onions

Feijão Tropeiro (Brazil) – Beans with cassava flour, bacon, and eggs

Escabeche de sardinha (Brazil) marinated sardines in olive oil, vinegar, onions and peppers, seven with bread

Empanadas Criollas (Argentina) – Baked pastries filled with beef, olives, and eggs

Provoleta (Argentina) – Grilled provolone cheese with oregano and olive oil. served with bread

MAIN COURSE

Choose 2 dishes

Bandeja Paisa (Colombia) – Platter with beans, rice, chorizo, chicharrón, egg, avocado, and beef

Feijoada (Brazil) – Black bean and pork stew served with rice and collard greens

Asado Argentino (Argentina) – Grilled meats including chorizo, chimichurri sauce

Picanha fatiada PF(Brazil) - Grilled piranha (prime cut of Brazilian BBQ)

Arroz con Gandules (Puerto Rico) – Rice with pigeon peas, sofrito, and pork

Moqueca Baiana (Brazil) – Fish stew with coconut milk, dendê oil, and peppers

Milanesa a la Napolitana (Argentina) – Breaded beef cutlet with tomato sauce and melted cheese

Chillo Frito (Puerto Rico) – Whole fried red snapper with tostones

Sides Rice and beans, Arroz Moro (rice and beans Cuban Style), Roasted fingerling potatoes, mashed potatoes all come with Sautéed kale (Brazilian style)

1. Jerk Chicken (Jamaican) Grilled or oven-roasted chicken marinated in a spicy-sweet jerk sauce with allspice, Scotch bonnet, and thyme. Serve with rice and peas

2. Guyanese Pepperpot (optional oxtail or beef) Rich, slow-cooked meat stew flavored with cassareep (cassava extract), cinnamon, cloves, and thyme. Serve with homemade plait bread or rice

DESSERT

Choose 1 dish

Flan de Queso (Puerto Rico) – Creamy cheese flan

Brigadeiros (Brazil) – Chocolate truffle-like candies

Alfajores (Argentina) – Shortbread cookies with dulce de leche

Manjar de coco (Brazil) – coconut pudding with caramel sauce and marinated prunes

Tres leches cake

Coconut Toto (Jamaican Coconut Cake) Moist, dense coconut cake flavored with nutmeg and vanilla. Serve sliced with a dusting of powdered sugar

Brunch

STARTER

Choose 2 dishes

Avocado Toast – Sourdough, smashed avocado, lemon zest, Aleppo pepper, and microgreens

House-Made Pastrami Hash – Slow-cured pastrami, crispy potatoes, caramelized onions, grain mustard aioli

Smoked Trout Rillettes – Rye crostini, pickled shallots, crème fraîche, dill

Everything Bagel Board – Bagels, whipped scallion cream cheese, smoked salmon, capers, red onion

Savory Dutch Baby – Gruyère, crispy prosciutto, poached egg, arugula

Kimchi Pancakes – House-fermented kimchi, crispy pork belly, gochujang aioli

Crispy Duck Confit & Waffles – Bourbon maple syrup, pink peppercorn butter

Shakshuka – Baked eggs in spicy tomato sauce, feta, sourdough toast

Croque Madame – Brioche, Parisian ham, Gruyère, béchamel, sunny-side-up egg

Mushroom & Gruyère Tartine – Sourdough, wild mushrooms, caramelized shallots, arugula

Crispy Duck Confit & Waffles – Buttermilk waffles, bourbon maple syrup, pink peppercorn butter

Charred Brussels & Poached Egg – Cider vinaigrette, crispy shallots, parmesan

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Eggs Benedict Three Ways – Classic (ham), Florentine (spinach), or Smoked Salmon

Brooklyn Breakfast Bowl – Farro, soft-boiled egg, roasted sweet potato, harissa yogurt, tahini dressing

Duck Fat Hash – Confit duck, crispy potatoes, farm egg, scallion crème fraîche

Biscuits & Chorizo Gravy – House-made biscuits, spicy chorizo gravy, fried egg

Brooklyn Fried Chicken & Cheddar Biscuit Sandwich – Pickles, hot honey, slaw

Chefed up Bacon Egg and cheese

Truffle Scrambled Eggs – Soft scrambled eggs, shaved black truffle, toasted brioche, parmesan (subject to availability)

Lobster & Gruyère Omelette – Butter-poached lobster, cave-aged Gruyère, fine herbs

Braised Short Rib Hash – Slow-braised beef, crispy potatoes, caramelized onions, poached egg

Sweet Corn & Ricotta Pancakes – Honey butter, bourbon maple syrup, candied pecans

DESSERT

Choose 1 dish

Olive Oil Cake – Citrus glaze, toasted almonds

Ricotta Doughnuts – Lemon curd, powdered sugar

Whiskey Bread Pudding – Caramel sauce, crème anglaise