should I repitch more yeast?

I was about to bottle my Belgian Saison tonight and noticed my gravity reading was 1.021. I was hoping to get more attenuation, so I was wondering if I should pitch more yeast to finish it off. Unfortunately, I won't be able to make it back to the LHBS any time soon, so I will have to use what I have on hand. Will any of these work?

Safale US-05
Nottingham
Red Star Montrachet

For general info, my OG was 1.061, my original yeast was Wyeast #3724 with a starter and it had been in the primary for 4 weeks.

What is your target gravity supposed to be like? If you haven't yet, give the beer a bunch of swirls to get the yeast cake/trub mixed back up, get it warmer, and see if things perk back up.

I made a starter after doing all this stuff when my porter did this recently (1.031 ... over two weeks ago and I'm still whining about it ...although it is just about 1.022-1 right now .

What recipe did you use?

I usually swirl my beer a couple of times for the hell of it at around 2-3 weeks and I have been fermenting this pretty warm, so I think she has just stalled out. I went ahead and put her in a secondary with a package of the safale 05, so we will see what happends . Also said "what the heck" and put the 5 oz of corn sugar in that I was gonna prime with. I was thinking about dry hopping this batch anyways, so now that I have it in the secondary, I'm gonna go ahead with that too! :rockin:

Saison yeast are known to be slow fermenters. How warm are you fermenting?

I would ramp that thing as warm as you can get it. It won't hurt that yeast at all to get into the upper 80s.

Had it up to 90 deg at one point. It never fell below 75.