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My friend the wine expert came up with these suggestions for this menu:

For the hors d'oeuvres: A French Sancere or a dry and not too woody Sauvignon Blanc from California or New Zealand.

For the Fish Soup: A Bandol rose (Domaine Tempier is ideal) or ask for a dry California rose, such as Markham or Quineros.

For the Tuna in Marseilles sauce: An Oregon or French Pinot, or a non-fruity California Pinot with some acidity and earth to it. Or a good Italian Chianti.

For the cheese: Back to whites: A full-bodied California Chardonay with lots of oak, such as Conn Anderson Valley, or a French White Burgundy such as Gevry-Chambertain.

For the lemon tart: A German Reisling such as Beeren Auslese or other Auslese.