The menu looks very appetizing! Not sure if you have control over it, but if it were me, I would move course #1 to 3rd in the lineup. Then, you could pair a champagne or a racy white with courses #1 & 2 and a lighter red with #3 &4.
At $30, I would lean toward Chablis, Bourgogne blanc, or balanced oregon chard. Not sure what’s available on the shelf in your market so I left a few suggestions below.
For the red, perhaps a Sonoma or central coast pinot noir
When I first read the menu, I thought about a demi-sec champagne for dessert, now leaning toward Sauternes. A single bottle or even .375 goes a LONG way with stickies, so If 6 people or less, my friends would just split a half bottle. Tons of good value plays there, and leaves you with more cash to upgrade one of your other choices.
Course 1: Tuna Tartare, Crispy Rice : Budget - Domaine Carneros Brut; Splurge - Vilmart 1ere Grand Reserve, Chartogne Taillet “St. Anne”
Course 2: Burrata Salad, Champagne Vinaigrette : Lingua Franca “Avni” chard, Walter Scott “La Combe Vert”, Liquid Farm “White Hill” are all around your price point. 2017 Bourgogne Blanc (Etienne Sauzet, Bernard Moreau, PYCM, Vincent Dancer would all crush if you can get your hands on some)
Course 3: Butternut Squash Soup - At budget: Talley PN, Rivers Marie or Failla Sonoma Coast PN
Course 4: Filet Mignon, Sea Bass duet with mushroom and artichoke risotto - Continue red from Course 3 or 2nd glass of chard for the Sea Bass
Course 5: Pistachio Ice Cream and Blueberry Tart - .375 from Ch. Climens, Guiraud, or Suidiraut, as old as you can find.
Remember, Pairing is a “know your audience” game. If you have some folks who are interested enough, it can be really mind opening. If your group is just not that into wine, I would stop sweating it entirely and strongly take your cues from their known preferences for reds. There are tons of posts around thanksgiving from folks who open great wines and are disappointed with the response.
Good luck! Be sure to post your photos here afterward