<p><a href="https://cpfoodblog.com/wp-content/uploads/2019/06/190615-Kings-Island-International-Feast-of-Nations-Entry-©Brad-Kilgore.jpg"><img src="https://cpfoodblog.com/wp-content/uploads/2019/06/190615-Kings-Island-International-Feast-of-Nations-Entry-©Brad-Kilgore.jpg" alt="190615 Kings Island International Feast of Nations Entry ©Brad Kilgore" width="768" height="1024" class="aligncenter size-full wp-image-19364" /></a></p>
<p>Have you had a chance to check out the <a href="https://cpfoodblog.com/2019-grand-carnivale-food-guide/">Kings Island Grand Carnivale Food Guide</a>, offering international cuisine from five countries around the world. From Szechuan Beef Bao Bun to Tandoori Chicken Tacos, there are some really exciting menu items to try during the event that runs June 15 through July 7, 2019.</p>
<p>You may recall the specialty <a href="https://cpfoodblog.com/2019-kings-island-international-restaurant-mothers-day-brunch/">Kings Island Mother&#8217;s Day meal</a> that was served at the International Street Restaurant. Kings Island will also be hosting a special Grand Carnivale Feast of Nations in the International Street Restaurant daily from 5:00 to 9:00 pm. </p>
<p>Dining at the Feast of Nations is on a first come, first served basis as there are no reservations. In addition, dining plans are not accepted. </p>
<p>The Feast of Nations pricing is as follows:</p>
<p>Adults- $27.99<br />
Passholders- $24.99<br />
Kids (10 and Under)- $14.99</p>
<p>The all you can eat buffet will feature the following menu items.</p>
<p><strong>Salad Niçoise</strong> (Lettuce Mix, Egg, Olives, Cucumber, Tomato, Salmon &#038; Lemon Vinaigrette)</p>
<p><strong><a href="https://cpfoodblog.com/review-kings-island-miami-river-brewhouse-hail-caesar/">Hail Caesar Salad</a></strong> (Garlic Croutons, Romaine, Grape Tomatoes, Parmesan &#038; Zesty Dressing)</p>
<p><strong>International Breads</strong> (Traditional breads from India, Italy, France &#038; Germany with Butters &#038; Oils)</p>
<p><strong>Carve It Up</strong> (Slow Roasted Carved Beef, Curried Baby Carrots, Oven Roasted Potatoes, IR Horseradish Sauce &#038; Roasted Shallot Cabernet Reduction Sauce)</p>
<p><strong>From the Wok</strong> (Slow Cooked Pork Fried Rice &#038; Steamed Dumplings)</p>
<p><strong>Pork Sauerbraten</strong> (Marinated &#038; Slow Cooked with Ginger Sauce &#038; Braised Red Cabbage)</p>
<p><strong>Tandoori Chicken</strong> (Marinated and Roasted at High Heat with Mint Raita)</p>
<p><strong>Gamberi e Aglio</strong> (Shrimp, Garlic, Spanish Olive Oil &#038; Chilies Simmered Together with Orchetta Pasta)</p>
<p><strong>Hunters Green Bean</strong> (Sautéed, with Onions &#038; Mushrooms)</p>
<p><strong>International Sweets</strong> (Cannoli &#038; Pistachio Brittle, Bavarian Custard Puff with Berries or Peach Tarte Tatin with Ice Cream)</p>
<p><strong>* If you liked this post, join other readers who have signed up to for our <a href="http://cpfoodblog.com/newsletter/">free Newsletter</a>&#8230;because then you will never miss another update!</strong></p>
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