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Dilworthtown Inn Restaurant Review: Since Revolutionary days, this inn has been a welcoming sight in the countryside. Its warren of dining rooms has the brick hearths, Persian carpets and colonial furnishings expected in such a setting. Proprietors Jim Barnes and Bob Rafetto ensure that formal service enhances the enjoyment of the continental cuisine, as well as the notable 800-plus-bottle wine list. Favored dishes highlight complex flavor pairings, such as the fennel and coriander-crusted yellowfin tuna with artichoke purée. There is an occasional Asian touch, as in the diver scallops in lemongrass broth with morels and radishes. Desserts such as homemade ice cream, chocolate mousse and strawberry cream cake finish off the evening with a flourish.