Savory Hawaiian Dishes

Spicy Shrimp Udon

 Wok-Seared Wild Red Shrimp, Bok Choy, Tomatoes, Scallion, Fresh Udon Noodles, Red Chilis, Ponzu, Kombu Dashi, Crispy Garlic, Charred Lemon​

Poke​

Ahi Shoyu Poke, Spicy Wasabi Masago Poke,
or Crispy Tofu Poke, Coconut Sticky Rice,
​Local Organic Greens,
Cucumber, Watermelon Radish,
Edamame, Pickled Ginger,
Fresh Mango Salsa, Tempura Avocado,
Wonton Chips, Unagi Tare 

Tako Su

Sliced Braised Octopus Sashimi, Cucumber, Smoked Tomato, Wakame, Tobiko, Yuzu Vinaigrette

Cocktails and (Sweet) Asheville Treats

MonkeyPod Mai Tai
Plantation Rums, Orange Liqueur, House Made Macadamia Nut Orgeat, Lime, Nutmeg, Lilikoi Foam 

Right Side Up Pineapple Butter Mochi
Hexagon Butter Mochi, Pineapple Curd, Bruleed
Pineapple, Cherries, Macadamia Nut Crunch, Whip 

Melissa Gray
Owner & Pastry Chef

 After operating Cakes by Gray for five years, Asheville native and pastry chef Melissa Gray took off on an adventure to the Hawaiian islands that changed her life and the direction of RosaBees forever. What was supposed to be a brick and mortar for her cake business quickly turned into a full service restaurant and cocktail bar. Experiencing the unique flavors of the islands, she knew this ​was something the Asheville food scene was missing.

Cookie Hadley
​Executive Chef

Cookie Hadley's love of Hawaiian cuisine was instilled as a child.  Having been raised by a Japanese stepfather who was born and raised in Hawaii, he never forgot the first time he tasted his grandmother’s homemade  pickled mango. Born in Kansas City but living in Asheville since 2001, RosaBees' menu inspiration is drawn from his adventures in Hawaii, including the hot Manapua he enjoyed near Waikiki Beach when I he just 10 years old.