What was your Mash temp/time/profile? On this big of a beer it is very critical. So please, as Denny said, post your recipe and process for this beer.
A starter won't cut it to restart, not enough active yeast. I suggest a Growler FULL of active slurry for each 5 gallons from your local brewpub. Any clean yeast (not belgian, wheat, etc) will do. The idea being to add a full working population of yeast, you are NOT trying to grow yeast at this stage.
Your beer is only a little over 10%, This should not yet be a problematic alcohol percentage, It is really possible, as Denny said, that your fermentation is complete, not stuck.
If you have treated the yeast badly (poor aeration), it is possible that the yeast have said "I've had it" and passed that message along chemically and all have said we are are done.
All that said, one more question, How does it taste?