The line's inaugural Alaska season aboard Seabourn Encore arrives with a new culinary program built around the region's wild ingredients, coastal traditions, and Indigenous art.
Seabourn has always taken food seriously. But for its inaugural Alaska season aboard Seabourn Encore, the luxury line built an entire culinary program around the destination, one that unfolds differently across each voyage as the ship navigates narrow fjords and remote coastline between Vancouver and Juneau.
The program launched in May 2026 and runs through September. As Seabourn president Mark Tamis put it: “From the first evening on board through the final days of the voyage, the culinary program is designed to reflect where guests are and deepen their connection to the experience.”
That translates to locally sourced seafood, foraged ingredients, and dining moments timed to the sailing schedule across The Restaurant and The Colonnade.
The lineup spans the full day, which is unusual for this kind of regionally focused offering. It opens with a Surf & Sear Sailaway buffet on the first evening out of Vancouver or Juneau, pairing seafood and steak, with Weathervane Scallops and Chilled Alaskan Crab among the highlights. From there, guests can expect an Alaskan Seafood Boil built around an individual pot of King crab legs, salmon, mussels, bacon-wrapped scallops, and shrimp, served with paper tablecloths, Seabourn-branded bibs, and staff in lumberjack shirts and jeans.
Mid-cruise, Fisherman’s Table offers a shared tableside experience spotlighting salmon and halibut, timed to scenic sailing near Sitka or Misty Fjords depending on the itinerary. The Midnight Sun Dinner in The Restaurant is the more elevated evening, featuring Wild Mushroom Consomme, Alaska King Crab Salad, Olive Oil Poached Black Cod, and Baked Alaska. That dinner also features custom menu artwork created in partnership with Crystal Worl, an Alaskan Native artist whose work explores themes of Indigenous identity, nature, and place.
On the lighter end, there’s an Alaskan Brunch served during a scenic sailing day, with Smoked Copper River Salmon, Alaskan Crab Benedict, and a Foraged Mushroom Omelet on the menu as glaciers pass by outside. Lunch gets its own Alaskan moment with Fish & Chips made from sustainably sourced local fish, served alongside Alaskan Seafood Chowder and local beers.
The beverage program runs alongside all of it, with five specialty cocktails developed for the season. Two of them, the Glacier & Fir and the Inside Passage Punch, are made with Alaskan glacial ice. The others include Midnight Sun No. 20, which opens with anisette and finishes with cocoa and Westland whisky; Denali Bramble, which leans into regional berry flavors; and Aleutian Sunset, described simply as a classic patio pounder.
When the weather cooperates, the program extends to the open decks, where guests can enjoy a caviar event, Gluhwein and hot chocolate service, and Salmon & Corn Chowder with the scenery as a backdrop.
Seabourn Encore made its maiden arrival in Vancouver on May 14, 2026. Between now and September, the ship runs seven to 14-day voyages to ports including Juneau, Ketchikan, and lesser-known stops along the Alaska and Canadian Inside Passage. Every voyage includes glacier viewing, with more opportunities to visit Glacier Bay National Park than any other luxury cruise line currently offers. An Expedition Team of naturalists, historians, and wilderness experts travels on board each sailing, and optional Zodiac, kayaking, and hiking excursions are available through Ventures by Seabourn.