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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 the 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, as in the spice-rubbed veal tenderloin with preserved lemon and a Madeira truffle sauce. There is an occasional Asian touch, such as the coconut and citrus-marinated lobster spring roll with a watermelon sesame sweet-and-sour sauce. Desserts such as homemade ice creams, chocolate mousse and strawberry cream cake finish off the evening with a flourish.