Wyeast 1214 might be a good choice. I've had this one, with proper pitching rate, oxygenation, and feeding, take a 1.135 down to 1.035 (73% apparent attenuation, 12.8% ABV). The lag phase may be slightly longer than some other ale yeasts. 1388 is another good choice. When starting with an ale with high gravity I will use the yeast strain that produces a flavor profile I want, pitch multiple packs (for a 1.134 OG my calculator says 475billion cells, that is 4 or 5 wyeast smack packs).
If you get stuck (hopefully not):White Labs WLP099 high gravity ale yeast.
I haven't used this strain (yet) as a primary yeast for an ale, I may give it a try sometime this summer though. I have used it to finish a stuck fermentation once, worked well for me.
If the yeast does not hit my desired FG by the time it slows I throw in a starter made with WLP099 and nutrients. Before that strain was available I used a dry champagne yeast, lavlin EC-1118 is a good neutral yeast, won't alter the flavor much.
You will have to use pure O2 to oxygenate your wort at that gravity, and you should consider a second oxygenation at 12-16 hours. Also, get a yeast nutrient and add per directions at the end of your boil, then add that same amount to the fermentor when you oxygenate a second time. Might consider letting it ferment at the top end of the temp range for the yeast strain you choose, and you should consider letting it sit in primary for 24-48 hours after the point you would rack to a secondary on a lower gravity wort. That gives the yeast a chance to clean things up a bit, clear diacetyl out.
I have had some yeast strains work well beyond the listed alcohol tolerance by pitching high, feeding them at least one time after fermentation is going, letting it run at the warm end, and oxygenating again at 16 hours.