I can't say enough about the amazing dinner I attended for their 10th Anniversary on Jan 27, 2014. Started out with us getting our pictures taken for a keepsake, was a nice touch. Then onto an hour of the most amazing canap\u00e9s that included:\n\nGruy\u00e8re cheese gougeres\nFoie gras terrine with orange marmalade\nB.L.T\nDungeness crab salad\nSalmon tartare\n\nThese were all delicious, but my personal favorites were the Foie Gras and the Dungeness Crab Salad. They were never ending, one of the servers kept coming back to me because he picked up on my two favorites, I literally ate a healthy serving of both.  Also served during the hour was unlimited Billecart-Salmon Brut Champagne MV. Servers made sure our flute was never empty.\n\nMoving onto our assigned seats, we were then given a table full of more food;\n\nHuitres\nOlives Marin\u00e9es\nAssiette de Charcuterie\nRillettes aux Deux Salmon\n\nServed with a glass of Pastou Sancerre, La Cote de Sury 2011. I'm a big Sancerre fan, this wasn't good, but the the rest of the plates were pretty good, charcuterie being the table favorite.\n\nOnto the Salad of Maine lobster, Dungeness crab, bay scallops, Bouchot mussels, prawns served with sauce gribiche. This was probably one of the top seafood salads I've ever had. Dinner could've stopped here and I'd be ok. It was phenomenal. Salad was served with Christian Moreau Chablis 2012.\n\nWe then chose between saut\u00e9ed Scottish Salmon or Slow Roasted Rib Eye. I've had their Scottish Salmon before so I went with the Rib Eye.  Equally as fanstastic as the rest of the food, and it was huge. I couldn't finish it. Main entree was served with Deyrem-Valentin Margaux 2009.\n\nDessert, my favorite meal. Chocolate Sponge Anniversary Cake with vanilla bean bavarois & fromage blanc ice cream. Served with the most delicious  dessert wine, Domaine Cazes, Rivesaltes Ambre 1996.\n\nI was stuffed and just when I thought they couldn't possibly bring more food, Mignardises, a full plate. \n\nWe were also given a \"goodie bag\" to take home that included a signed menu from Chef Keller, a box of macarons, and bag of shortbread cookies and a copy of Finesse magazine. \n\nMy night was topped off with a picture with Thomas Keller, he was gracious enough to oblige my request. Awesome night.