I agree with Bug. I would leave the beer on the primary yeast cake which is your best shot to further attenuate your final gravity you are at now. Let the beer warm up to room temps and give your fermenter a good swirl to resuspend the yeast to help get it going again. Let it go for another week or so, being sure to swirl every other day and then check the gravity. If it drops a few points then continue doing this until it stops.
If you don't see a change in the gravity at all after doing this, then you could try to make a small pint sized starter of a strong attenuating yeast (US-05, or champagne yeast) and pitch that when it reaches its peak activity. You might be able to shave a few more points off with this method. If this doesn't work, then you are pretty much stuck with what you have unless you want to try adding some amylase enzyme (which in my experience does not work) or beano.