Join us every Friday inside Hotel Legends in Biloxi, Mississippi for a night filled with classic standards by artists such as Frank Sinatra, Dean Martin, Sammy Davis Jr., and many more.

Sapphire Supper Club

A selection of light bites and appetizers available during Piano Nights.

Bar Menu

Join us at the Sapphire Supper Club as James Taylor plays the classic standards on the grand piano. Every Wednesday, take a step back in time.

Piano Nights

Enjoy a variety of classic Gulf Coast dishes prepared with local ingredients.

Gulf Coast Cuisine

Sip on our selection of classic cocktails inspired by the greats.

Classic Themed Drinks

Enjoy a selection of gourmet coffee drinks and snacks.

Coffee Shop

Join us at the Sapphire Supper Club as James Taylor plays the classic standards on the grand piano. Every Wednesday, take a step back in time. Bar Menu will be served.

Piano Nights with James Taylor

Preheat your oven to 400°F (200°C). Rub the filet mignon pieces with olive oil, minced garlic, rosemary, sea salt, and black pepper. Let it marinate for about 30 minutes.

Prepare the Filet Mignon

Heat a skillet over medium-high heat. Once hot, add the marinated filet mignon and sear for 3-4 minutes on each side until browned. Transfer to the oven and cook for an additional 5-7 minutes for medium-rare.

Sear the Steak

In the same skillet, add the butter and asparagus. Sauté for about 5-7 minutes until tender and slightly charred. Season with salt and pepper to taste.

Cook the Asparagus

Remove the filet mignon from the oven and let it rest. In the same skillet, add red wine and beef broth. Bring to a boil, scraping the bottom of the pan to release any browned bits. Reduce the sauce by half and season with salt and pepper.

Make the Sauce

Slice the filet mignon and serve it alongside the sautéed asparagus. Drizzle the red wine sauce over the steak before serving.

Serve

Filet Mignon

Olive Oil

Garlic

Fresh Rosemary

Sea Salt

Black Pepper

Asparagus

Butter

Red Wine

Beef Broth

Assemble skewers with cherry tomatoes, basil leaves, and mozzarella balls. Drizzle with balsamic glaze.

Mini Caprese Skewers

Toast slices of baguette, rub with garlic, and top with a mixture of Parmesan cheese, olive oil, and herbs.

Garlic Parmesan Bruschetta

Remove stems from mushrooms, mix cream cheese with herbs and breadcrumbs, stuff into caps, and bake until golden.

Stuffed Mushroom Caps

Marinate wings in hot sauce and spices, bake until crispy, and serve with blue cheese dressing.

Spicy Chicken Wings

Serve store-bought or homemade hummus alongside crispy pita chips for dipping.

Hummus with Pita Chips

Select a variety of cheeses and arrange on a platter with crackers, nuts, and dried fruits.

Cheese Platter

Chill a cocktail glass by filling it with ice water and setting it aside.

Prepare the Glass

In a mixing glass, combine the bourbon, sweet vermouth, and Angostura bitters.

Mix the Cocktail

Add ice cubes to the mixing glass and stir gently until well chilled.

Stir

Empty the ice water from the chilled cocktail glass and strain the mixture into the glass.

Strain

Garnish with a maraschino cherry and an expressed orange peel on top.

Garnish

Bourbon

Sweet Vermouth

Angostura Bitters

Maraschino Cherry

Orange Peel

Ice Cubes

In a large pot, heat the olive oil over medium heat. Add the diced onions, bell peppers, and celery (the 'Holy Trinity'), and sauté for about 5 minutes until they become tender.

Prepare the Base

Stir in the minced garlic and Cajun seasoning. Cook for an additional 2 minutes until fragrant.

Add Flavor

Add the andouille sausage to the pot and cook for 5 more minutes until browned. Then add the shrimp and crawfish tails, cooking until shrimp turns pink.

Combine Ingredients

Pour in the diced tomatoes and chicken broth. Stir well and bring the mixture to a boil.

Incorporate Liquids

Reduce heat and let simmer for 20 minutes. Serve over cooked rice and garnish with chopped green onions.

Simmer and Serve

Shrimp

Crawfish tails

Andouille sausage

Bell peppers

Onion

Celery

Diced tomatoes

Chicken broth

Cajun seasoning

Olive oil

Cooked rice

Green onions

Combine gin and dry vermouth in a mixing glass with ice. Stir until well chilled. Strain into a chilled martini glass and garnish with an olive.

Martini

Muddle a sugar cube with bitters and a splash of water in a glass. Add whiskey and ice. Stir gently and garnish with an orange twist.

Old Fashioned

Rub the rim of a glass with lime and dip into salt. Shake tequila, lime juice, and simple syrup with ice. Strain into the prepared glass with ice.

Margarita

Dry Vermouth

Olive

Whiskey

Tequila

Lime Juice

Simple Syrup

Salt

Brew 2 shots of espresso using an espresso machine.

Prepare the Espresso

Heat 1 cup of milk in a steam wand until hot and frothy.

Steam the Milk

Use a frother to froth another cup of milk until it has a light, airy texture.

Froth the Milk

In a large mug, combine the espresso and steamed milk. Add vanilla syrup, stirring to mix. Top with frothed milk and sprinkle cocoa powder on top for garnish.

Combine and Serve

Espresso

Steamed Milk

Frothed Milk

Vanilla Syrup

Cocoa Powder

In a mixing glass filled with ice, combine the bourbon, sweet vermouth, and Angostura bitters. Stir well until chilled.

Prepare the Cocktail

Strain the mixture into a chilled glass. Garnish with a maraschino cherry and an orange twist.