Indulge Spring With New Lunch Selections at Edgar’s Bistro

 Edgars Bistro Lunch 2017The new menu at Edgar’s Bistro has arrived!

Since opening in Macon in 2007, Edgar’s Bistro has been training students from the culinary arts program of Helms College while operating in unison with Helms College. Each quarter, chefs and students of The Polly Long Denton School of Hospitality carefully select items for the menu. Students and staff work together to create selections that integrate farm-to-table concepts. The Polly Long Denton School of Hospitality even has its own garden on where herbs are carefully cultivated and nurtured by students and staff.

This spring’s menu features a cast of local favorites such as fried green tomatoes, in addition to an impressive selection of dishes with international flair.

The Garden

Cranberry & Almond Salad…7lg / 4sm| hydroponic lettuce and baby spinach tossed with cranberries, yellow cherry tomatoes, toasted  almonds, shaved parmesan cheese, and a lemon herb vinaigrette –add chicken 3 or shrimp 4

Honey Fig Salad…7lg / 4sm| bed of arugula and mixed greens topped with white wine marinated figs, granola, green onions, crumbled gruyere, drizzled with honey balsamic vinaigrette – add chicken 3

Boston Wedge Salad…7lg / 4sm| a wedge of Boston bibb lettuce topped with applewood smoked bacon, basil lemon gremolata, and ranch dressing – add chicken 3

Poached Pear Salad…7lg / 4sm| hydroponic lettuce and baby spinach topped with poached pears, candied walnuts, goat cheese crumbles and white wine vinaigrette – add chicken 3  

Small Plates

Sambuca Shrimp Cocktail…8| large shrimp simmered in lobster stock and served with a sambuca cocktail sauce and tomato confit

Fried Green Tomato…8| lightly breaded and fried green tomato served with a remoulade on a bed of local greens

Pesto Hummus…6| a rich blend of chickpeas, pesto, and Italian seasoning, served with toasted pita crisps

Bread Service…4| warm freshly baked sourdough sliced and served with pesto, olive oil and vinegar


*Pork Chop…12|tender bone-in pork chop with Cabot cheddar mac and cheese and chef vegetable of the day

Pasta Jambalaya…10| penne pasta, bell peppers and onions tossed in a creamy tasso ham sauce, topped with grilled chicken and andouille sausage

420 Amber Jack Fish And Chips…11| beautiful amberjack coated in a SweetWater 420 beer batter and fried served with a malt vinegar slaw and tarter sauce

*Grilled Bistro Steak…10| grilled steak au poivre accompanied by goat cheese mashed potatoes and chef vegetable of the day


-all accompanied by beer-battered fries

*Mushroom &  Swiss Burger…10|two patties smothered with sautéed mushrooms and onions, topped with swiss cheese ~ add bacon 1

Chicken Parmesan…10| marinara and melted parmesan cheese, on a crispy fried chicken breast, coated with a blend of Italian herbs and spices between a toasted ciabatta bun

*Steak Panini…10| seared bistro steak topped with caramelized onion and cheddar cheese served on sourdough

Fried Green Tomato BLT…8| remoulade, hydroponic lettuce, stacked applewood smoked bacon, and fried green tomatoes on sourdough  ~ add cheddar cheese 1

*Pastrami & Egg Sandwich…11 | herb aioli on a warm ciabatta bun with arugula, thinly sliced pastrami, gruyere and egg cooked to order


Classic Crème Brûlée

Chocolate Lava Cake

Pear Tart Tatin

Peach Cobbler

Edgar’s Tiramisu

Plan a lunch date today! Edgar’s offers a wide range of delicious entrees, appetizers, salads and specialty sandwiches that are reasonably priced. For lunch on the go, Edgar’s also offers a to-go menu.HelmsCollege

Edgar’s Bistro is located at 5171 Eisenhower Pkwy., in Macon. Hours of operation are Monday through Friday from 11:00 AM – 2:00 PM. Edgar’s also is available for special events. Edgar’s is ideal for intimate gatherings such as rehearsal dinners, parties and holiday events. To learn more, contact Edgar’s Bistro at (478) 471-4250.

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