Desserts
No one can resist these decadent desserts. If you have any questions or need further information, please call the New Orleans Fish House at (504) 821-9700.
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Mini Individual Desserts Individual Desserts Rounds Strips Creme Brulee
Product |
Description |
Packaging |
|---|---|---|
Mini Individual Desserts |
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| Cheesecake Mini: Chocolate-Caramel Assortment | A rich, decadent assortment of our smooth bite-size cheesecakes with mild buttery graham cracker crust that includes Dulce De Leche, Chocolate Java Chip, and Decadent Turtle. | 126 Per Case |
| Cheesecake Mini: Tropical Assortment | A cool tropical assortment of our bite-size delectable cheesecakes with sweet graham cracker crust and colorful fruit puree swirl that includes Key Lime, Strawberry Margarita, and Lemon Blueberry. | 126 Per Case |
| Mini Dessert Cups | 9 Tiramisu, 9 Chocolate Ganache, Mousse and Sauce, 9 Crumble and Lemon Cream, 9 Raspberry Sponge Cake and puree with Vanilla Cream | 36 Per Case |
| Macarons Fondants Assorted | Chocolate, Raspberry, Vanilla, Lemon, Coffee, and Pistachio. | 108 Per Case |
| Petits Fours Assorted | Lemon Tartlet, Opera Square, Pistachio Square, Raspberry Tartlet, Chocolate Eclair, Coffee Eclair, Chocolate Tartlet, Apricot Tartlet, and Apple Black Currant Square. | 212 Per Case |
| Petit Fours: Black and White | Royal Chocolate, Carrot Cake, Coffee Liqueur, French Vanilla Coffee, Cookies ‘N Cream Brownies, Triple Chocolate Brownies, White Almond Bonbons, and Milk Chocolate Bonbons | 144 Per Case |
Individual Desserts |
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| Chocolate Lava Cake | Rich dark chocolate – Authentic Lava – Thaw prior to use. | 32 Per Case |
| Dulce de Leche | A wonderful mixture of caramel mousse and chocolate on a chocolate crumble cake. | 16 Per Case |
| Marquise Au Chocolate | Bitter-sweet chocolate mousse with two layers of chocolate sponge. Soaked with kirsch syrup, and the top is a chocolate mirror glaze. Serve room temperature. | 24 Per Case |
| Melody 3″ Round | Light cheese mousse with raspberry coulis and white raspberry sponge. Serve cold. | 24 Per Case |
| Pyramid 3″ | Rich chocolate mousse with raspberry coulis and pure chocolate couverture. | 24 Per Case |
| Vanilla Bourbon Round 3″ | Tahitian vanilla bean mousse. Two layers of sponge cakes saturated with vanilla syrup. Lined with almond sponge cake. Serve cold. | 24 Per Case |
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Rounds |
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| Boston Chocolate Cheesecake | Creamy New York style cheesecake covered with chocolate mousse and enrobed with melted semi-sweet dark chocolate. | 2 Rounds |
| California Carrot Cake | An All-American Carrot cake with fresh eggs, raisins, diced walnuts, and sweet California carrots. This moist, tasty cake is finished with sweet butter and cream cheese blended to a smooth frosting. | 2 Rounds |
| Chambord 9″ Round | Raspberry almond joconde filled with bittersweet chocolate mousse and fresh raspberries. A layer of chocolate sponge and dacquoise. Serve cold. | 2 Rounds |
| Chocolate Mousse Cake | A rich, but not too sweet, chocolate genoise cake, layered with chocolate mousse, glazed with melted chocolate, and garnished with chocolate shavings. Also available in Sugar-Free! | 2 Rounds |
| Chocolate Polenta Torte | An Italian cornmeal and hydrox crumb crust is filled with a thick chocolate ganache, covered with dark chocolate, and a milk and white chocolate decoration. | 2 Rounds |
| Lemon Berry Mascarpone Cake | A blueberry and cranberry lemon cake layer with a light mascarpone and freshly grated lemon zest filling, finished with streusel topping. | 2 Rounds |
| Lemon Mousse Cake | This lemon dessert is created with fresh squeezed lemons in a heavenly mousse between two thin yellow sponge layers, topped with lemon curd and white buttercream piping. | 2 Rounds |
| New York Cheesecake | Melts in your mouth! 100% pure cream cheese, sour cream, and fresh eggs are blended together and baked in a cookie dough crust. | 2 Rounds |
| Pear Apple Torte | Our tart shell with a delicate layeof frangipane, sliced apples, and topped with pear halves and lightly glazed. | 2 Rounds |
| Raspberry Linzer Torte | A hazelnut flour crust is filled with homemade raspberry preserves that is topped off with a lattice crust and apricot glaze. | 2 Rounds |
| Red Velvet Cake | This Southern favorite lives up to its name with three moist buttermilk layers, a hint of cocoa, and a decadent cream cheese frosting. | 2 Rounds |
| Sacher Round | Flourless chocolate cake topped with chocolate glaze. Best when served at room temperature. | 2 Rounds |
| “Sugar Free” New York Cheesecake | Â Your favorite classic dessert is now afailable in sugar-free! | 2 Rounds |
| “Sugar Free” Chocolate Mousse Cake | Â Your favorite classic dessert is now afailable in sugar-free! | 2 Rounds |
| Tiramisu 9″ Round | Ladyfingers soaked with coffee liquor filled with mascarpone mousse. Serve cold. | 2 Rounds |
Strips |
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| Carrot Cake 16″ Strip | Carrot cake surrounded with diced almond joconde. Finished with cream cheese icing, clear glaze, and shredded fresh carrots. Serve at room temperature. | 2 Strips |
| Chocolate Crunch Bar 12″ Strip | Wonderfully crunchy bottom made of imported wafers and praline that is topped with a silky chocolate mousse. Serve cold. | 4 Strips |
| Desire 16″ Strips | Hazelnut dacquoise, ganache, crunch, and orange liquor mousse. Serve cold. | 2 Strips |
| Dublin 16″ Strip | Bittersweet chocolate Guinness ganache with two layers of chocolate sponge soaked with Guinness beer. Finished with chocolate glaze and chocolate crumbs. | 2 Strips |
| Duet 16″ Strip | Triangle: Praline mousse and chocolate mousse finished with dark chocolate coating. Serve cold. Mini Roulade: Lemon mousse with blueberries. Jaconde encrusted pistachio and lemon zest. Serve cold. |
2 Strips |
| Edelweiss 16″ Strip | Almond dacquoise, raspberry coulis, white chocolate mousse, ladyfingers, and crunchy bottom. Serve cold. | 2 Strips |
| Equator 16″ Strip | Coconut mango mousse, raspberry passion fruit coulis, coconut dacquoise (2 layers of coconut meringue), and chocolate decor sprayed with neutral glaze. Serve cold. | 2 Strips |
| Keylime Tart Strip | Â | 2 Strips |
| Lemon Tart 16″ Strip | Buttery shortbread crust filled with pure lemon curd and finished with lemon glaze. Serve cold. | 2 Strips |
| Marjolain Strip | Three layers of hazelnut dacquoise, one layer of vanilla mousse, one layer of praline mousse, and one layer of chocolate mousse. | 2 Strips |
| Maui 16″ Strip | Coconut and chocolate mousse, chocolate dacquoise with macademia pieces, and a crunchy bottom made with wafers, coconut, and white chocolate. Finish with toasted coconut. Serve cold. | 2 Strips |
| Nocturne 16″ Strip | Bittersweet chocolate mousse with a layer of raspberry ganache and two layers of chocolate biscuit with one piece of chocolate shortbread in the base. | 2 Strips |
| Opera 12″ Strip | Layers of thin almond sponge soaked with espresso, filled with ganache, and coffee butter cream. Serve room temperature and decorate with gold leaf. | 4 Strips |
| Pecan Pie Strips | Traditional pecan pie recipe! | 2 Strips |
| Petit Fours 12″ Strips | Four assorted strips that include orange curacao, bitter chocolate caraibe, maracuya (passion fruit mousse and chocolate mousse), and capucine (vanilla mousse and cassis mousse). | 4 Strips |
| Red Velvet 16″ Strip | A new but familiar addition to our extensive dessert options! | 2 Strips |
| Romance 16″ Strip | Pure ganache filling with three layers of chocolate sponge soaked in kirsch syrup and finished with a chocolate mirror glaze. | 2 Strips |
| Tiramisu 16″ Strip | Ladyfingers soaked with coffee liquor filled with mascarpone mousse. Serve cold. | 2 Strips |
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Creme Brulee |
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| Creme Brulee – Heat and Pour Pouch | This authentic creme brulee is fool proof with our heat and pour pouch. Each pouch is 2.2 pounds. Microwave the pouch for 6 minutes, portion into ceramic dishes, mini-glasses, pastry shells, or chocolate shells, and chill. Once set, simply sprinkle with sugar, torch, and serve! Consistent results and price allow you to serve high quality desserts anytime. | 5 Pouches/Case |