Tortilla chips, pulled BBQ pork, jalapenos, and cheddar cheese. Served with sides of tomato salsa, guacamole, and sour cream.
Cheddar cheese, with sides of tomato salsa, guacamole, and sour cream.
Served with honey mustard and carrot sticks.
Chicken and cheddar cheese, with sides of tomato salsa, guacamole, and sour cream.
Steak Fries smothered with New England clam chowder.
With cocktail sauce, Tabasco, and lemon.
Topped with red onions, cheddar cheese, and tortilla chips. Sides of tomato salsa and sour cream.
Parmesan encrusted, served with marinara and ricotta dip.
Marinara sauce, ricotta, mozzarella, and baked golden.
Warm flat bread, salad of broccoli rabe, braised red onions, plum tomatoes, and sprinkled with Burrata.
With Swiss cheese and a baguette.
Grilled asparagus, tomatoes and toasted casa.
Buffalo mozzarella, burrata, and fresh mozzarella.
Seared rare, with a spicy rub, grilled zucchini, plum tomatoes, and black bean sauce.
New England style with sweet corn and Maine lobster.
Tortilla chips topped with chili, jalapenos and cheddar cheese. Served with sides of fresh tomato salsa, guacamole and sour cream.
Parmesan encrusted asparagus spears. Served with red pepper hummus.
Crispy lasagna chips, traditional bolognese, ricotta, melted mozzarella, and marinara sauce.
One dozen littleneck clams steamed in butter, garlic broth an tomatoes.
Finely chopped ahi tuna seasoned with sesame oil and tomato avocado chutney.
Corn meal crusted, with marinara sauce and cherry pepper aioli.
Mesclun, apples, candied walnuts, bleu cheese, and reduced balsamic vinaigrette.
Romaine lettuce, croutons, Asiago cheese and Caesar dressing.
Romaine lettuce tossed with tomatoes, bacon, shredded hard boiled egg, avocado, crumbled bleu cheese and balsamic vinaigrette.
Mesclun, dried cranberries, braised red onions, candied walnuts, goat cheese, and white apple vinaigrette.
Iceberg and romaine lettuce, bacon, avocado, tomatoes, extra virgin olive oil vinaigrette, topped with frizzled onions.
Romaine lettuce tossed with tomatoes, cucumbers, red onions, feta cheese, Kalamata olives and red wine vinaigrette.
A wedge of iceberg lettuce, tomatoes, bacon, egg, bleu cheese, and Russian or bleu cheese dressing.
Baby arugula, white beans, endive, roasted tomatoes, crispy shallots, and white balsamic vinaigrette.
Romaine lettuce, tomatoes, pine nuts, crispy shallots, bleu cheese,a dn extra virgin olive oil vinaigrette.
Iceberg lettuce, red onions, cucumbers, tomatoes, and red wine vinaigrette.
Your choice of leaf, three toppings, cheese and dressing.
Boneless chicken breast coated with spicy Buffalo sauce, lettuce, red onion and creamy bleu cheese on a toasted roll. Served with your choice of side.
Tender hickory smoked pulled BBQ pork on a toasted roll. Served with your choice of side.
Tender hickory smoked pulled BBQ chicken on a toasted roll. Served with your choice of side.
Sliced roast beef and melted Swiss cheese on toasted garlic bread with a side of jus. Served with your choice of side.
Cajun seared salmon, lettuce, tomato, red onion and Cajun mayo on a toasted roll. Served with your choice of side.
Grilled chicken breast, crispy bacon, lettuce, tomato and mayo on a toasted roll. Served with your choice of side.
Sliced Black Angus steak, sauteed onions and melted American cheese on toasted garlic bread. Served with your choice of side.
Avocado, crispy bacon, lettuce, tomato and mayo on toasted oat ciabatta. Served with your choice of side.
Your choice of sliced roasted turkey or sliced roast beef, crispy bacon, lettuce, tomato and mayo on triple decker white toast. Served with your choice of side.
Sliced roasted turkey, crispy bacon, melted cheddar cheese, tomato and Russian dressing wrapped in a rye tortilla. Served with your choice of side.
Ahi tuna seared rare with lettuce, tomato, red onion, pickled ginger and wasabi mayo wrapped in a jalapeno tortilla. Served with your choice of side.
Spicy Jamaican jerk marinated chicken breast, lettuce and red onion on a toasted roll topped with fresh tomato salsa. Served with your choice of side.
Delicate angel hair pasta tossed with fresh tomatoes, sliced garlic, extra-virgin olive oil and a tomato basil consomme.
Potato gnocchi, plum tomatoes, zucchini, basil, sliced garlic, chardonnay, and topped with Burrata.
Pappardelle pasta tossed with veal, beef and pork ragu topped with ricotta cheese.
Penne pasta tossed with grilled chicken, diced tomatoes, portobello mushrooms, spinach and fresh mozzarella in a light pinot grigio sauce.
Penne pasta tossed with prosciutto, onions, vodka and tomato cream sauce.
Savory pasta rounds filled with minced Maine lobster and ricotta cheese, simmered in a lobster brandy cream sauce.
Cavatelli pasta tossed with gulf shrimp and broccoli rabe, sauteed with extra-virgin olive oil and sliced garlic
Gulf shrimp lightly sauteed with garlic, lemon, butter, and white wine tossed with Arborio rice and Parmesan cheese.
Seared chicken, andouille sausage, red peppers, red onions, and yellow rice.
Seared chicken, ham and Swiss cheese tossed with Arborio rice and white wine.
Grilled chicken, crumbled hot and sweet sausage, roasted pepper and spinach tossed with Arborio rice, Romano cheese, and white wine.
Boneless breast of chicken, broccoli, roasted mushrooms, marsala demi and pappardelle pasta.
16 oz. grilled black Angus bone in rib-eye steak, topped with frizzled onions and garlic, served with sauteed spinach and mashed potatoes.
10 oz. grilled black Angus tenderloin served with au gratin potatoes and grilled asparagus.
16 oz. shell steak, portobello mushrooms, and onions, sauteed spinach, and mashed potatoes.
Classic veal meatloaf topped with frizzled onions, served with sauteed spinach and mashed potatoes. Finished with brown gravy.
Braised shank of lamb served with vegetable brown gravy and mashed potatoes.
Jumbo shrimp lightly sauteed with garlic, lemon, white wine, butter, pecorino Romano cheese and a touch of cream. Served with sauteed spinach and wild rice.
Sunflower crust, grilled asparagus, basmati rice,and yellow pepper puree.
Herb panko crusted tilapia fillet, served with grilled asparagus and wild rice.
Seared rare, sauteed broccoli rabe, and butternut risotto.
Welcome to OPUS 465 located at 465 Main St in Armonk, NY 10504
Opus 465 is an unpretentious, yet sophisticated restaurant located in the quaint town of Armonk, NY. Much thought and attention went into naming OPUS 465. Chef/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. "465" derives 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.
465 Main St
Armonk, NY, 10504
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