Moroccan Wine Pairing Dinner at Vera's Kitchen

Five Course Gourmet Moroccan Wine Pairing Dinner

Join Us for an Unforgettable Evening of Moroccan Flavors and Fine Wine Savor the magic of Moroccan cuisine at Vera’s Restaurant, paired perfectly with award-winning wines and guided by one of Virginia’s international wine experts. This deliciously fun and educational evening features a curated menu where each dish is thoughtfully matched with a 2–3 oz tasting pour of hand-selected wine.

Our WSET-certified wine expert will take you on a journey through the vineyards—sharing the stories behind each bottle and revealing why every pairing enhances the flavors on your plate. Whether you're a wine enthusiast or just love a great meal, this is a night you won’t want to miss.

🍽️ A Moroccan Wine & Culinary Journey at Vera’s Restaurant

Welcome to the Table Shared Mezze Starter

Moroccan Hummus: Traditional Moroccan flatbread served with creamy hummus infused with cumin, garlic, lemon, black olives and green olives.

🍷 Welcome Glass: Nokesville Winery Pinot Grigio (Virginia) Crisp, light-bodied white wine with citrus, pear, and mineral notes; refreshing and easy-drinking.

🥣 First Course

Harira Soup

• A beloved Moroccan staple, this hearty tomato-based soup is brimming with chickpeas, lentils, celery, and warming spices like cinnamon, turmeric, and ginger.

🍷 Wine Pairing: Stemmari Pinot Nero (Sicilia, Italy) – Elegant, fruity, and smooth; Sicilian Pinot Nero blends ripe red berries with Mediterranean warmth.

🍗 Second Course

Option 1: Chicken with Apricots

• Tender chicken braised with apricots, onions, and Moroccan spices like saffron and cinnamon.

Option 2: Tofu with Apricots (Vegetarian)

• Pan-seared tofu simmered in a fragrant apricot glaze with ginger, cumin, and coriander.

🍷 Wine Pairing: The Chard Chardonnay (Lodi, California) – Rich, toasty, creamy, oak-influenced, apple, vanilla, tropical, full-bodied.

🍖 Main Course

Option 1: Spiced Beef with Mixed Vegetables

• Slow-cooked, Moroccan-seasoned beef served alongside roasted zucchini, carrots, chickpeas, and raisins.

Option 2: Vegetable Tagine (Vegetarian)

• A colorful vegetable medley of zucchini, carrots, potatoes, and sweet potatoes simmered in a saffron and cinnamon-spiced broth.

🍷 Wine Pairing: Nokesville Winery Norton (Virginia) – Rich, fruity aroma of plums and tart cherries, with soft tannins and a smooth vanilla and coffee finish on the palate.

Side for the Table

• Couscous: Fluffy semolina grains steamed to perfection, served as a base for both main dishes. Wine Note: The couscous acts as a neutral canvas, allowing the wine pairings to shine.

Dessert

🍋 Lemon Cake with Citrus Glaze

Moist lemon sponge with zesty glaze—bright, buttery, and delicately sweet with a hint of vanilla.

🍷 Wine Pairing: Sheba Tej Honey Wine (Ethiopia) - Semi-Sweet, acid, earthy, floral, and citrus notes that lift the cake’s tang.

Questions? Please call Vera's Kitchen at +1 (703) 479-7655