Also keep in mind that too many "layered" colors/flavors can end up equaling "froufrou", which will mean nothing to the diner, but is more an idiotic piled up melange of "whatever" that's just an egomaniac chef's way of thinking. Boy, have I come across that more than once in my travels. . . .
I am SO tired of restaurants assuming that we're all idiots just DYING to taste the latest "pyramid of the day", regardless of whether the ingredients/flavors/colors work or not. Aaaccckkk!!!
(Edited to add: Present chefs' company on these forums excluded, of course!!