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COPPER PENNY

  • Guests: 6
  • Cabins: 3
  • Price Range: $24,500 - $27,500

Base

This yacht is based in the British Virgin Islands.

Yacht Description

COPPER PENNY yacht is a 56.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2011. A refit was done in 2012. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 YANMAR 110HP DIESEL ENGINES 17.5 ONAN GENSET 9 kw NORTHERN LIGHTS FOR A/C AT NIGHT engines and a generator.


Accommodation

COPPER PENNY can accommodate 6 guests in 3 cabins. The Master cabin has a queen size bed, walk around floor level , dry head shower and toilet. 2 Guest cabins have a queen size bed, walk-around step up access on both sides , dry heads, shower and toilet. COPPER PENNY is fully air conditioned through out. Crew has a separate head and shower.
Tube: 1
Guests: 6
Pref Pickup: Nanny Cay
Other Pickup: Red Hook (no Charlotte Amalie
Draft: 4
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2011
Turnaround: 24 hours
Cabins: 3
Queen: 3
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: BVI
Homeport: BVI
Resort Course: Included
Yacht Permit: 1
Yacht License: 1
Yacht Insurance: Pantaenius America

Features

BBQ: Yes
AC: Full
Generator: 2
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: No
Books: 50
Crew Pets: No
Camcorder: Yes
Number Dine In: 6
Ice Maker: Yes
Number Of Dvds: 170
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 10
Smoking: sugarscoops only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 6 & water safe/swimmers
Generator: 2
Inverter: Yes
Voltages: 110
Hammock: No
Windscoops: No

Price Details

Price from: $24,500

High season rate: $27,500

Holiday Season
Christmas week: up to 6 guests: US$33,000
New Years week: up to 6 guests: US$35,000

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.


Layout

Water Sports

Dinghy Size: 14 FT
Kayaks 1 Pax: 2
Dinghy Hp: 60
Floating Mats: 4
Dinghy Pax: 6
Swim Platform: yes
Water Skis Adult: 1
Boarding Ladder: starboard sugarscoop
Water Skis Kids: 1
Sailing Dinghy: no
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Wake Board: 2

Crew

Crew Information

Lake Placid Triathlon finishers

Captain: Jim Grant / Dan Shivone

Two Crews!

Jim & Amanda - October through February
Dan and Alli - March through July
_______________
Jim & Amanda Grant - Your aboard COPPER PENNY

Jim and Amanda are ready to welcome you aboard the catamaran COPPER PENNY. They are an outgoing couple who love to entertain, and look forward to leading their guests on new and exciting adventures

Jim and Amanda's love for adventure drew them together, and they were married in 2000. When they met both were weekend whitewater raft guides and kayakers. Soon they discovered sailing and bought a boat. After 7 years of sailing on the Chesapeake Bay, they decided to leave corporate America for the turquoise waters of the Caribbean. They sailed for two years aboard their own boat exploring the Caribbean.

Jim, your captain, grew up sailing on Lake Ontario. His family has always owned boats and Jim began his sailing instruction while attending summer camp. As a young adult Jim moved to Virginia, were he became bareboat certified and began chartering. In his corporate life Jim was a stockbroker. He was televised on Charlottesville, Virginia's NBC 29 nightly news for seven years sharing his market commentary with viewers. While working as a stockbroker, Jim found time to become a delivery captain for a Lagoon catamaran dealership, and began transiting the East Coast of North America. There he found his love for the open ocean. He obtained his United States Coast Guard Masters License, and later obtained a MCA 200-ton Offshore Certificate. Jim is also a certified PADI Dive Master, and looks forward to taking you diving. In addition Jim enjoys windsurfing, kite surfing, and skiing.

Amanda, your chef, is from Virginia. She grew up as a competitive swimmer and spent time backpacking in the Blue Ridge Mountains. Later, she discovered triathlons, and spent many hours training and competing. Jim introduced her to sailing, and life was never the same. She began sailing the Chesapeake every weekend, and accompanying Jim on some of his deliveries. Amanda's career as an engineer was demanding and gratifying, but soon she began dreaming of warm waters. During her years sailing the Caribbean, she developed a love for cooking and exploring local cuisine. To prepare for life as a charter chef, Amanda attended a mega-yacht cooking school in Fort Lauderdale, where she honed her skills. She looks forward to serving you beautifully presented delicious meals. In addition, Amanda is a certified PADI Dive Master, and a kayak instructor. Amanda's other interests include windsurfing, kite surfing, and skiing.
_________________

Dan and Alli Shivone
Captain Dan and Alli come to Copper Penny after 3 successful seasons onboard Kelea, a 65ft Catamaran. Over the past 3 seasons, they enjoyed showing their guests all the Virgin Islands had to offer. Dan and Alli are both PADI Divemasters, avid hikers and snorkelers, and enjoy sharing their love of the islands with those that join them on charter. Whether enjoying leisure time onboard or getting to know the friendly locals, their goal is to make their guests feel at home.
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina, and quickly began guiding on the water and sharing his love of nature and the sea. Dan holds the US Sailing Association Certification and American Sailing Association Certification, as well.
Alli was born on the East Coast, where as a young girl she grew up with a passion for the ocean and adventure, passed on by her father. Alli has grown up with a passion for cooking food, that not only tastes good and looks good, but that is good for you. She began cooking at a young age, preparing meals for her family of five, and continues to create beautiful dishes with love and artistry. Alli was awarded 1st Place in the Culinary Competition during the Annual Yacht Show in 2016 and later studied at Ashburton Culinary School where she obtained her Certificate in Culinary Arts.
Dan and Alli met in the Summer of 2009 on Bald Head Island, North Carolina, where they worked running kayak trips and sailing excursions. After sailing their personal sailboat, Goose, over 2,500 miles from North Carolina to the Bahamas and back, Dan as Captain, Alli as crew and chef, they discovered their love for the islands. ... They soon married knowing if they could survive that, nothing could stop them.
The couple moved to the Virgin Islands in 2014 and have been sailing together and helping others enjoy the islands to the fullest, ever since! They love to make their guests feel like family, and always start every charter with the simple phrase “Welcome Home!” They now look forward to welcoming you to the Copper Penny Family!


Menu


Samples from the galley of Chef Amanda, your Fall/Winter chef on COPPER PENNY
Breakfast
Coconut Crusted French Toast
Eggs in Ham Baskets w/Sausage
Assorted Mini Egg Quiches
Spinach and Potato Frittata
Breakfast Egg and Veggie Burritos
Green Chili-Cheese Egg Bake
Coffee, Teas, Tropical Fresh Fruit Platter, Juice, Cereal, Yogurt and Bagels

Lunch
Baked Cheesy Chicken Enchiladas
Seared Herb Crusted Ahi Tuna
South African Curry Babotie (Bobotjie)
Padang Baked Coconut Shrimp
West Indian Crab Cakes & Calamari
Thai Curry Chicken
Traditional Indian Roti

Hors D’oeuvres
Smoked Salmon Roses w/ Goat Cheese
Basil and Roasted Red Pepper Bites
Crusted Ahi Tuna w/ Ginger and Wasabi
Greek Salad Kabobs with Tatziki
Thai Chicken Satay w/ Pineapple Mango
Oven Baked Thai Coconut Shrimp
Mini Spinach Lasagna Roll-Ups

Entree
Prosciutto and Brie Stuffed Chicken Breast
with Cranberry Sauce
Herb and Parmesan Crusted Red Snapper
over Roasted Veggies
Lime Marinated Grilled Mahi Mahi with
Jamaican Papaya Chutney
Drunken Pork Tenderloin with an
Infusion of Orange Brandy
Caribbean Mango Chicken with Cilantro
Coconut Chili Dressing
Roasted Beef Tenderloin with Rosemary,
Chocolate and Wine Sauce

Dessert
Blueberry Crème Brule with Chocolate
Hazelnut Wafer Rolls
Dark Chocolate & French Vanilla Éclair
with Whipped Cream
Black Forest Kahlua Chocolate Cheese Cake
Dutch Chocolate Lava Cake with Fresh
Fruit and Mint
Mini Fresh Fruit Trifles with Amaretto Custard
Creamy Peanut Drumstick Pie
All served with Coffees, Tea and Fine Liqueurs


_________
A sample from the Galley of Chef Alli Shivone


Breakfast


Served with Fresh Fruit


Breakfast Enchiladas 


sage ground sausage roasted poblano pepper l local eggs 


Butterscotch Banana Bread


Caribbean grown bananas l coconut custard creme l hickory smoked bacon


Eggs Florentine Benedict


poached eggs l wilted spinach l English muffin l stone-ground mustard hollandaise


Smoked Salmon and Bagel Bar


Locally cured salmon | prosciutto | cucumbers | red onion | cream cheese | variety of bagels 


Mushroom and Bacon Omlette


pan fried button mushrooms | crispy bacon | heirloom tomatoes l fresh fruit


Lunch


Cauliflower and Orzo Salad 


whole wheat orzo l roasted cauliflower l tomato garlic confit | blackened chicken l lemon dressed spinach


Coconut-Crusted Fish Tacos 


cilantro and lime red cabbage slaw l red chili aioli l watermelon mint salad


Chesapeake Style Crabcakes 


homemade crab cakes | Snap Pea and Radish Salad | Red Wine Vinaigrette


Cranberry Walnut Chicken Salad Wrap 


slow roasted Chicken l organic cranberries | fresh herbs and greens | green-apple and fennel salad


Flame-Grilled Hawaiian Burger 


pineapple dressing l toasted onion bun l red onion and lettuce l dijon potato salad


MAINS


Served with Fresh Bread


Caribbean Jerk Mahi Mahi 


Fresh caught Mahi | locally sourced Caribbean spices | coconut rice | crispy wonton | compressed mango slaw | wasabi aioli


Herb Crusted Lamb Chops


ratatouille salsa l braised spinach l dauphinoise potatoes


Orange Soy Seared Ahi Tuna 


locally sourced Ahi Tuna l edamame-ginger salad l Miso Grits | spicy peanut sauce


Charred Tomato and Shrimp Carbonara 


roasted garlic and cherry tomatoes | homemade ricotta l jumbo shrimp | pancetta l local basil


Filet Mignon


8 oz Rosemary Infused filet mignon | tomato garlic confit l toasted garlic broccolini | smoked gouda grits | Fresh Herb Hollandaise


Dessert


Tiramisu


Mango Sorbet


Miniature Key Lime Pie


Flourless Chocolate Torte


Homemade Cheesecake


Bourbon Pecan Pie


Please Note: This menu can be altered to accommodate any dietary restrictions and preferences



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