1.034 is high. Could you have that much in unfermentables?
Don't worry about dry hopping causing off flavors when thrown on still fermenting yeast. If I'm using a secondary, I always try to transfer before fermentation is complete, hence the term "secondary fermentation." I do this so the yeast is still active enough to gobble up any oxygen introduced by racking or dry hopping. Plus, I know brewers who dry hop in their primary with great results.
DWRHAHB
If it was a cold snap that caused the stall in fermentation, bring the batch up to room temperature ( around 70°) for a day and that should wake up the sleepy buggers and they'll start chugging along to finish their job.
I always have an extra Safale US-05 pack around for stuck fermentations. Just rehydrate, pour, and off you go.