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2011 56ft Catamaran Sleeps 6 Guests In 3 Cabins, Scuba Divers' Dream


From $24,500/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 56ft

Cabins: 3

Built: 2011

Crew: 2

Builder: Lagoon

Copper Penny - An Innovative and luxurious offshore cruising catamaran, professionally crewed and available for charter in the pristine waters of the British Virgin Islands. Spacious, and well-equipped with both toys and technology, Copper Penny, a 2011 Lagoon 560, is the perfect vessel for experiencing the beautiful British Virgin Islands.

Copper Penny accommodates up to 6 guests in 3 spacious cabins each with a queen sized bed and en-suite. Enjoy a Blu-Ray DVD on the 18" flatscreen tv in your room or keep in touch and read the news online via the boat's wireless internet. Watch your favorite college football team play on the 42 flatscreen ...



6 Guests

3 Queen Beds

4 Wash Basins

3 Cabins

4 Showers

4 Electric Heads

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....




WiFi internet access


Bimini Top


Cockpit and flybridge speakers

Air conditioning and fans

Inverter Yes

Deck showers

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Water Maker

Ice maker

Ipod/device docking station


Water fun

14 FT 60 Dinghy


Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis


1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis


2 Man Kayak

Fishing Gear

2 Stand-Up Paddleboards
2 Bladfish-adults only
underwater lights, underwater camera
42' Satellite blueray TV, 3D movie capability
18' flatscreen TVs and Blue ray DVD players in each cabin
free internet


Two Crews!

Jim & Amanda - October through February
Dan and Alli - March through July

Jim & Amanda Grant

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 Car...




<p><span style="font-weight:bold">Samples from the galley of Chef Amanda, your Fall/Winter chef on COPPER PENNY</span></p><p><br/><span style="font-weight:bold">Breakfast</span><br/>Coconut Crusted French Toast<br/>Eggs in Ham Baskets w/Sausage<br/>Assorted Mini Egg Quiches<br/>Spinach and Potato Frittata<br/>Breakfast Egg and Veggie Burritos<br/>Green Chili-Cheese Egg Bake<br/><span style="font-style:italic">Coffee, Teas, Tropical Fresh Fruit Platter, Juice, Cereal, Yogurt and Bagels</span><br/><br/><span style="font-weight:bold">Lunch</span><br/>Baked Cheesy Chicken Enchiladas<br/>Seared Herb Crusted Ahi Tuna<br/>South African Curry Babotie (Bobotjie)<br/>Padang Baked Coconut Shrimp<br/>West Indian Crab Cakes &amp; Calamari<br/>Thai Curry Chicken<br/>Traditional Indian Roti<br/><br/><span style="font-weight:bold">Hors D’oeuvres</span><br/>Smoked Salmon Roses w/ Goat Cheese<br/>Basil and Roasted Red Pepper Bites<br/>Crusted Ahi Tuna w/ Ginger and Wasabi<br/>Greek Salad Kabobs with Tatziki<br/>Thai Chicken Satay w/ Pineapple Mango<br/>Oven Baked Thai Coconut Shrimp<br/>Mini Spinach Lasagna Roll-Ups<br/><br/><span style="font-weight:bold">Entree</span><br/>Prosciutto and Brie Stuffed Chicken Breast with Cranberry Sauce<br/>Herb and Parmesan Crusted Red Snapper over Roasted Veggies<br/>Lime Marinated Grilled Mahi Mahi with Jamaican Papaya Chutney<br/>Drunken Pork Tenderloin with an Infusion of Orange Brandy<br/>Caribbean Mango Chicken with Cilantro Coconut Chili Dressing<br/>Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce<br/><br/><span style="font-weight:bold">Dessert</span><br/>Blueberry Crème Brule with Chocolate <br/>Hazelnut Wafer Rolls<br/>Dark Chocolate &amp; French Vanilla Éclair with Whipped Cream<br/>Black Forest Kahlua Chocolate Cheese Cake<br/>Dutch Chocolate Lava Cake with Fresh Fruit and Mint<br/>Mini Fresh Fruit Trifles with Amaretto Custard<br/>Creamy Peanut Drumstick Pie<br/><span style="font-style:italic">All served with Coffees, Tea and Fine Liqueurs</span></p><p>_________<br/><span style="font-weight:bold">A sample from the Galley of Chef Alli Shivone</span><br/></p><p><span style="font-style:italic"><span style="font-weight:bold">Breakfast </span></span></p><p><span style="font-weight:bold">Served with Fresh Fruit </span></p><p><span style="font-weight:bold">Breakfast Enchiladas </span></p><p>sage ground sausage roasted poblano pepper l local eggs </p><p><span style="font-weight:bold">Butterscotch Banana Bread</span></p><p>Caribbean grown bananas l coconut custard creme l hickory smoked bacon</p><p><span style="font-weight:bold">Eggs Florentine Benedict</span></p><p>poached eggs l wilted spinach l English muffin l stone-ground mustard hollandaise</p><p><span style="font-weight:bold">Smoked Salmon and Bagel Bar</span></p><p>Locally cured salmon | prosciutto | cucumbers | red onion | cream cheese | variety of bagels </p><p><span style="font-weight:bold">Mushroom and Bacon Omlette</span></p><p>pan fried button mushrooms | crispy bacon | heirloom tomatoes l fresh fruit</p><p><span style="font-style:italic"><span style="font-weight:bold">Lunch </span></span></p><p><span style="font-weight:bold">Cauliflower and Orzo Salad </span></p><p>whole wheat orzo l roasted cauliflower l tomato garlic confit | blackened chicken l lemon dressed spinach</p><p><span style="font-weight:bold">Coconut-Crusted Fish Tacos </span></p><p>cilantro and lime red cabbage slaw l red chili aioli l watermelon mint salad</p><p><span style="font-weight:bold">Chesapeake Style Crabcakes </span></p><p>homemade crab cakes | Snap Pea and Radish Salad | Red Wine Vinaigrette</p><p><span style="font-weight:bold">Cranberry Walnut Chicken Salad Wrap </span></p><p>slow roasted Chicken l organic cranberries | fresh herbs and greens | green-apple and fennel salad</p><p><span style="font-weight:bold">Flame-Grilled Hawaiian Burger </span></p><p>pineapple dressing l toasted onion bun l red onion and lettuce l dijon potato salad</p><p><span style="font-style:italic"><span style="font-weight:bold">MAINS</span></span></p><p><span style="font-weight:bold">Served with Fresh Bread </span></p><p><span style="font-weight:bold">Caribbean Jerk Mahi Mahi </span></p><p>Fresh caught Mahi | locally sourced Caribbean spices | coconut rice | crispy wonton | compressed mango slaw | wasabi aioli</p><p><span style="font-weight:bold">Herb Crusted Lamb Chops</span></p><p>ratatouille salsa l braised spinach l dauphinoise potatoes</p><p><span style="font-weight:bold">Orange Soy Seared Ahi Tuna </span></p><p>locally sourced Ahi Tuna l edamame-ginger salad l Miso Grits | spicy peanut sauce</p><p><span style="font-weight:bold">Charred Tomato and Shrimp Carbonara </span></p><p>roasted garlic and cherry tomatoes | homemade ricotta l jumbo shrimp | pancetta l local basil</p><p><span style="font-weight:bold">Filet Mignon</span></p><p>8 oz Rosemary Infused filet mignon | tomato garlic confit l toasted garlic broccolini | smoked gouda grits | Fresh Herb Hollandaise</p><p><span style="font-style:italic"><span style="font-weight:bold">Dessert</span></span></p><p>Tiramisu</p><p>Mango Sorbet</p><p>Miniature Key Lime Pie</p><p>Flourless Chocolate Torte</p><p>Homemade Cheesecake</p><p>Bourbon Pecan Pie</p><p> </p><p><span style="font-style:italic"><span style="font-weight:bold">Please Note: This menu can be altered to accommodate any dietary restrictions and preferences</span></span></p>