Toss out option #2, the infection is spread throughout your beer. The pellicle is just what the yeast or bacteria do when they contact oxygen on the surface. It’s like saying yeast are only on the top of your beer because that’s where the Krausen is.
How many ibu is the beer? If you’re over 30, it’s probably not lactic acid bacteria. Your choices are to bottle and drink it fast, as wild yeasts can over-attenuate and lead to bottle bombs, or let it sit until gravity is stable over at least a month, which could take upwards of 6 months. Bleach is effective at killing whatever is on the equipment, so I wouldn’t dump it.
Or you could use this as an excuse to dedicate this equipment for sour or brett beers. Siphon, bottle bucket, bottling wand... not that expensive to buy them again, and they should eventually get replaced anyways. Stopper, airlock... just dedicate this carboy for other microbes in secondary, and you won’t contaminate your primary fermentor.