If it were me and it's tolerable I would bottle it. But if you want to fix it there are some tricks:
1) pitch a yeast with a higher attenuation. Use a little corn sugar and yeast nurturance to get things going. I've seen LC-1118 fix things this way
2) beano. never tried it, it maybe someone can chime in with viability. It breaks the complex sugars down into simple ones. If this was an extract brew that could very well be your issue. Some extracts are as little as 60% fermentable.
3) make a hop tea and add that to balance out the extra sweetness. Boil the hops for about an hour in a 1.035 wort with DME. Some sugar is required to get the most out of the hops. Again, never tried this, but it makes sense to me.