Seabourn has created an Alaska-inspired culinary program to offer an even more immersive experience for the Seabourn Encore’s first Alaska season.

The Encore made its maiden call at Vancouver and started the line’s 2026 Alaska season on May 14, 2026.

A series of seven- to 14-day voyages will be offered between Vancouver and Juneau from May to September 2026.

“Seabourn Encore’s Alaska season gave us the opportunity to bring the destination into focus in a more intentional way,” said Mark Tamis, president of Seabourn.

“From the first evening onboard through the final days of the voyage, the culinary program is designed to reflect where guests are and deepen their connection to the experience.” 

The culinary program entails a series of destination-driven dining and beverage experiences at the ship’s two venues, The Restaurant and The Colonnade. 

According to the statement, the region is reflected in every meal, featuring locally sourced seafood and foraged ingredients. 

Experiences at The Colonnade: 

• Surf & Sear Sailaway – A sailaway dinner served buffet-style on the first evening of each voyage departing Vancouver or Juneau. 
• Alaskan Seafood Boil – An immersive three-course experience centered on an individual pot of King crab legs, Alaskan salmon, mussels, bacon wrapped scallops and shrimp.  
• Fisherman’s Table – A shared tableside dining experience spotlighting salmon and halibut, served mid-cruise and timed to sailing near Sitka on one itinerary and Misty Fjords on another. 
• Alaskan Earth & Ocean – An Alaskan twist on the Earth & Ocean menu taking place two evenings per voyage with different menus each night. 

 

Experiences at The Restaurant: 

• Midnight Sun Dinner – A dinner that brings the region’s wild spirit to the table thanks to dishes such as Wild Mushroom Consommé, Alaska King Crab Salad, Olive Oil Poached Black Cod and Baked Alaska.  
• Alaskan Brunch – A brunch taking place once per cruise, serving locally sourced seafood and foraged ingredients. 
• Alaskan Fish & Chips – A lunch pairing battered fish with steak fries and local beers. The menu also includes Alaskan Seafood Chowder and an Individual Baked Alaska.  

 

As for the beverage program, Alaska served as the inspiration for five specialty cocktails designed for the season: Glacier & Fir, Midnight Sun No. 20, Denali Bramble, Inside Passage Punch and Aleutian Sunset. 

The Glacier Fir and Inside Passage Punch cocktails are made using Alaska glacial ice.