The pineapple actually went well with the natural flavor the of the lamb and the lamb jus. A little bit of sweetness to balance everything out. Guests were encouraged to eat a little pineapple with the lamb and sauce together.
We did 140 covers with two seatings (1st seating: 5:30, 6:00, 6:30; 2nd seating: 8:00, 8:15, 8:30). It was purely degustation because of the holiday, and also for efficiency and speed. We did substitutions only for dietary purposes (vegetarian, allergies, etc.). The amuse, carpaccio, soup, and salad were decent portions but small enough to where most guests could finish their entrees and dessert.
Elcameron, I PM'd you the other info.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe