This is one of our rare joint posts. First portion written by myself, Maggie. We came here for Restaurant week anticipating a great meal. Not only was the meal remarkable, I found a new entree I’d like to order again. As always I admired Greystone’s gorgeous interior decoration as we climbed the stairs leading to our seat beneath the upstairs skylight.       Today I thought I’d be adventurous and order the bison tenderloin. Turned out to be an excellent decision as the bison was tender, mouthwatering and matched nicely with the poached pear, fig port reduction and risotto cake. Needless to say I finished the entire plate. My portobello mushroom was…