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Opus 465 is an unpretentious, yet sophisticated restaurant located in the quaint town of Armonk. Much thought and attention went into naming Opus 465. Chef and owner Marc Mazzarulli, chose the word "opus,” which means a work of art, to symbolize his passionate nature for creative cuisine and desire to translate that passion into a complete dining experience. The "465" simply comes from the address, 465 Main Street.

Chef Marc Mazzarulli's main objective when opening Opus 465 in 1998 was to offer something for everyone. He stays innovative and fresh with his contemporary American cuisine, adding just a hint of Italian flare from his family background. His dishes are skillfully prepared and artistically presented. Chef Marc is a graduate of the Culinary Institute of America in Hyde Park, NY. His education at CIA gave him the foundation on which to build his career as a chef. He has since applied his knowledge and skills to develop his own unique culinary style. As the chef and owner Marc is very hands on, and can always be found here on premise.

The restaurant offers a variety of different atmospheres to accommodate all diners. The main floor has a handsome antique bar imported from England with cozy tables for diners who enjoy the bar ambience or the live music performed Wednesday through Saturday evenings. Adjacent to the bar is a warm, family-friendly dining room with walnut wood work and floors. The tented outdoor patio is available for dining May thru September. The upstairs is a spacious yet inviting dining room with private alcoves for more intimate dining or for private catered affairs.

Whether you’re enjoying a family dinner, date night, girls night out, a birthday or your own private party, Opus 465 will rise to the occasion. Their hardworking and caring staff is relentless in their efforts to make sure each and every patron has an enjoyable and successful dining experience at Opus 465.

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French Onion Soup—Topped with toasted crostini and melted Swiss cheese

Salad Pizza—Crispy crust baked with tomato sauce, topped with Romaine lettuce, chopped tomatoes, red onion and black olives, drizzled with extra virgin olive oil and balsamic vinegar

Pine Nut Goat Cheese Salad—A warm pine nut encrusted Goat cheese disk over baby Arugula tossed with diced tomatoes, toasted pine nuts, crumbled Goat cheese and balsamic vinaigrette

Wild Mushroom Ravioli—Savory pasta rounds filled with a medley of mushroom duxelle, finished with a minced mushroom cream reduction

Filet Maria—Ten ounce grilled black Angus tenderloin topped with sautéed spinach and melted Brie; served with mashed potatoes and finished with sauce merlot

Lamb Osso Bucco—Braised shank of lamb with vegetable brown gravy and mashed potatoes

Print out your SeamlessWeb Confirmation Email and bring it with you next time you dine at Opus465 to receive 10% off your bill!

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