I like the New England Seafood theme: I think there’s a lot of latitude there: what about a Portuguese style from New Bedford, or an Italian take-off from Boston. To me, seafood is "pure" so you can do a lot with it.
Or seafoods with heavy sauces (if you like that heavy Eastern European thing? Eels?)
Of course you can combine the seafood, homestyle and North End to get your courses (like what is a seafood dessert??)
Hey, and why no New Mexico Cuisine????[;)]