Possible stuck fermentation... Please advise.

Hi, I am relatively new to homebrewing and completely new to this forum. I am attempting to brew a delirium tremens clone using whitelabs WLP530 Abbey Ale Yeast and I am afraid my fermentation is stuck. It has been two and a half weeks in the primary and the FG has stalled at 1.034. OG was 1.084. The recipe is as follows:

7 oz German Munich Malt
5 oz Belgian Biscuit malt
3 oz Belgian Aromatic Malt
7.5# Muntons Extra Light DME
1.5 # Belgian Clear Candi Sugar
1# Invert sugar (Lyle's Golden Syrup)
1.5 oz Styrian Goldings @ 4.7% AA(7.1 HBU) bittering hop
1/4 oz Styrian Golding (flavor hop)
1/4 oz Czech Saaz (flavor hop)
1 tsp irish moss
1/4 oz Czech Saaz (aroma hop)
1/4 tsp Grains of Paradise
3/4 tsp coriander

I have recently stirred the yeast cake with a sterilized racking cane and have placed the carboy in the bathtub with warm water. Should I pitch more yeast or make another starter?

What temp did you warmit up to and how long?

I warmed it up from 74 degrees to about 80 for a couple of hours. It bubbled for a bit and then stopped. The SG is 1.032.

You have some stuff in there that I'm unfamiliar with. Do any of those have high unfermentables in them?

That does seem pretty high.

I don't think there are any ingredients in the recipe that have high unfermentables in them... I'm going to try pitching a starter, I started it this afternoon.

get you some yeast energizer (not yeast nutrient) and add it in

Like Fermaid K? I have some of that. How much would you add to 5 gallons?

What was your mash temp?

For the specialty grains? Like 155 degrees fahrenheit. The rest is extract.