You have to break down the menu into managable chunks.
If you're doing cold, focus on that first. What I like to do is write down each menu item. Now break that item down into individual ingredients ie: Caprese salad= roma toms, babby mozz, fresh basil, x virg o.oil, balsamic, s&p. Next item is another salad, but there is overlap of some ingredients, next item again, and some overlap.
After you break down each item you'll start to recognize the most common ingredients, the special ones, common plating techniques, etc. Then on to deserts: common threads like fresh fruit or sauces, and the p.i.t.a, ones that require daily prep and special care.
Only after you have covered your station do you start to look at the other sections. Again, you'll look for patterns in the ingredients--if there's tenderloin, there has to be a way to utilize trim, if there's chicken, there will be more than one item. Same thing for sauces, how many ways to deviate from a basic sauce to specialized ones?
Hope this helps