Winter Menu Brainstorm

When beginning to write a new menu chef and I usually start with a very rough list of ingredients, techniques, and flavor combinations we'd like to use, here's my half of the list for the winter menu. Chef and I came up with several ideas that matched exactly, even after preparing our lists separate from each other. Great minds.....

Winter-

GrapeFruit                                     Potato Risotto
Wilted Mustard Greens                00 Pasta
Sunchokes                                      Tortellini
Rutabaga                                        Chicken + A new way of Egg.   
Beets & Greens                              Polenta Napolean
Pear                                                 Foam
Apple                                              Reverse Spherification (yogurt?)
Corn Bread                                     Sage
Pork - Entree                                  Micro Mirepoix
SweetBreads - App                       Pork Belly - App
Currant - Foie - PopRocks           Fennel + En Pappiotte
Meyer Lemon                                Chestnuts
Quinces                                          Squab
Rhubarb                                         Quail
hard Squashs
Egg Custard of some sorts.
Cabbage
Celeriac
Oysters
Mussels
Clams
Kale
Foraged Mushrooms
Sweet Potatoes
Shallots
Goat Cheese + Onions
Seafood + Sea Foam
Heirloom Carrots
Turbot
halibut
Head on Prawns
MonkFish
Fennel